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

European Food Research and Technology

Volumn 223, Issue 5, 2006, Pages 669-673

  Bragagnolo, Neura ^a   Danielsen, Bente ^b   Skibsted, Leif H ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Chicken breast and thigh; ESR; Free radicals; High pressure processing; Lipid oxidation

Indexed keywords

COLUMBA;

EID: 33746930218     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0251-y     Document Type: Article

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