Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalEuropean Food Research and Technology
Volume221
Pages (from-to)610-615
Number of pages6
ISSN1438-2377
DOIs
Publication statusPublished - 2005

    Research areas

  • LIFE - Chicken breast, High-pressure processing, Rosemary

ID: 7972599