Antioxidant active packaging for chicken meat processed by high pressure treatment
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
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4. Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle;Bragagnolo;European Food Research and Technology,2006
5. Bragagnolo, N., Danielsen, B., Skibsted, L.H. (2007). Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy. Innovative Food Science and Emerging Technologies, 8, 24–29.
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