Effect of rosemary on lipid oxidation in pressure-processed, minched chicken breast during refrigerated storage and subsequent heat treatment

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalEuropean Food Research and Technology
Volume221
Pages (from-to)610-615
Number of pages6
ISSN1438-2377
DOIs
Publication statusPublished - 2005

ID: 7972599