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Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment. / Bragagnolo, Neura; Danielsen, Bente Pia; Skibsted, Leif Horsfelt.
I:
European Food Research and Technology, Bind 221, 2005, s. 610-615.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Bragagnolo, N
, Danielsen, BP & Skibsted, LH 2005, '
Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment',
European Food Research and Technology, bind 221, s. 610-615.
https://doi.org/10.1007/s00217-005-0013-2APA
Bragagnolo, N.
, Danielsen, B. P., & Skibsted, L. H. (2005).
Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment.
European Food Research and Technology,
221, 610-615.
https://doi.org/10.1007/s00217-005-0013-2Vancouver
Bragagnolo N
, Danielsen BP, Skibsted LH.
Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment.
European Food Research and Technology. 2005;221:610-615.
https://doi.org/10.1007/s00217-005-0013-2Author
Bragagnolo, Neura ; Danielsen, Bente Pia ; Skibsted, Leif Horsfelt. / Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment. I: European Food Research and Technology. 2005 ; Bind 221. s. 610-615.
Bibtex
@article{23654dd0a1bf11ddb6ae000ea68e967b,
title = "Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment",
keywords = "Former LIFE faculty, Chicken breast, High-pressure processing, Rosemary",
author = "Neura Bragagnolo and Danielsen, {Bente Pia} and Skibsted, {Leif Horsfelt}",
year = "2005",
doi = "10.1007/s00217-005-0013-2",
language = "English",
volume = "221",
pages = "610--615",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
}
RIS
TY - JOUR
T1 - Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment
AU - Bragagnolo, Neura
AU - Danielsen, Bente Pia
AU - Skibsted, Leif Horsfelt
PY - 2005
Y1 - 2005
KW - Former LIFE faculty
KW - Chicken breast, High-pressure processing, Rosemary
U2 - 10.1007/s00217-005-0013-2
DO - 10.1007/s00217-005-0013-2
M3 - Journal article
VL - 221
SP - 610
EP - 615
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
ER -
