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

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Standard

Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle. / Bragagnolo, Neura; Danielsen, Bente Pia; Skibsted, Leif Horsfelt.

I: European Food Research and Technology, Bind 223, Nr. 5, 2006, s. 669-673.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Bragagnolo, N, Danielsen, BP & Skibsted, LH 2006, '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, bind 223, nr. 5, s. 669-673. https://doi.org/10.1007/s00217-006-0251-y

APA

Bragagnolo, N., Danielsen, B. P., & Skibsted, L. H. (2006). 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, 223(5), 669-673. https://doi.org/10.1007/s00217-006-0251-y

Vancouver

Bragagnolo N, Danielsen BP, Skibsted LH. 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. 2006;223(5):669-673. https://doi.org/10.1007/s00217-006-0251-y

Author

Bragagnolo, Neura ; Danielsen, Bente Pia ; Skibsted, Leif Horsfelt. / Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle. I: European Food Research and Technology. 2006 ; Bind 223, Nr. 5. s. 669-673.

Bibtex

@article{ff754090a1c011ddb6ae000ea68e967b,
title = "Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle",
keywords = "Former LIFE faculty, Chicken breast and thigh, high-pressure processing",
author = "Neura Bragagnolo and Danielsen, {Bente Pia} and Skibsted, {Leif Horsfelt}",
year = "2006",
doi = "10.1007/s00217-006-0251-y",
language = "English",
volume = "223",
pages = "669--673",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "5",

}

RIS

TY - JOUR

T1 - Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle

AU - Bragagnolo, Neura

AU - Danielsen, Bente Pia

AU - Skibsted, Leif Horsfelt

PY - 2006

Y1 - 2006

KW - Former LIFE faculty

KW - Chicken breast and thigh, high-pressure processing

U2 - 10.1007/s00217-006-0251-y

DO - 10.1007/s00217-006-0251-y

M3 - Journal article

VL - 223

SP - 669

EP - 673

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 5

ER -

ID: 8030181