Lipid oxidation and colour in pressure- and heat-treated minced chicken thighs

Journal of the Science of Food and Agriculture

Volumn 84, Issue 11, 2004, Pages 1285-1289

  Beltran, Elena ^a   Pla, Reyes ^a   Capellas, Marta ^a   Yuste, Josep ^a   Mor Mur, Montserrat ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Chicken; Colour; Heat processing; High pressure processing; Lipid oxidation; TBARS

Indexed keywords

GALLUS GALLUS;

EID: 4043099710     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1778     Document Type: Article

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