Title: Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing
Authors : Lamberti, Manuela
Bärtschi, Katharina
Yildirim, Selçuk
Conference details: iFood13 - Innovation Food Conference, Hannover, Germany, October 8–10 2013
Publisher / Ed. Institution: Hannover
Issue Date: Oct-2013
Language : Englisch / English
Subjects : Chicken; Texture; HPP; Pre-treatment
Subject (DDC) : 664: Lebensmitteltechnologie
Departement: Life Sciences und Facility Management
Organisational Unit: Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publication type: Konferenz: Poster / Conference Poster
Type of review: Keine Angabe / Not specified
URI: https://digitalcollection.zhaw.ch/handle/11475/5885
License (according to publishing contract) : Lizenz gemäss Verlagsvertrag / Licence according to publishing contract
Appears in Collections:Publikationen Life Sciences und Facility Management

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.