Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: Critical working pressure in relation to oxidation mechanism

European Food Research and Technology

Volumn 211, Issue 2, 2000, Pages 99-104

  Orlien, Vibeke ^a   Hansen, Eva ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chicken meat; High pressure; Lipid oxidation; Metmyoglobin; Non heme iron

Indexed keywords

EID: 0012867769     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002179900118     Document Type: Article

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