Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalEuropean Food Research and Technology
Volume223
Issue number5
Pages (from-to)669-673
Number of pages5
ISSN1438-2377
DOIs
Publication statusPublished - 2006

    Research areas

  • LIFE - Chicken breast and thigh, high-pressure processing

ID: 8030181