Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time

Author： Wiggers Søren   Kröger-Ohlsen Maiken   Skibsted Leif  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.219, Iss.2, 2004-07, pp. : 167-170

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