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Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle
Home
Publications
Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle
Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle
HM
H.J. Ma
H.J. Ma
DL
D.A. Ledward
D.A. Ledward
AZ
A.I. Zamri
A.I. Zamri
R.A. Frazier
R.A. Frazier
GZ
G.H. Zhou
G.H. Zhou
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31 December 2007
journal article
Published by
Elsevier BV
in
Food Chemistry
Vol. 104
(4)
,
1575-1579
https://doi.org/10.1016/j.foodchem.2007.03.006
Abstract
No abstract available
Keywords
HIGH PRESSURE
THERMAL TREATMENT
BEEF MUSCLE
CHICKEN MUSCLE
LIPID OXIDATION
ANTIOXIDANTS
Cited by 115 articles