|Title:||Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing|
|Authors :||Lamberti, Manuela|
|Conference details:||iFood13 - Innovation Food Conference, Hannover, Germany, October 8–10 2013|
|Publisher / Ed. Institution:||Hannover|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Not specified|
|Subjects :||Chicken; Texture; HPP; Pre-treatment|
|Subject (DDC) :||664: Food technology|
|Departement:||Life Sciences und Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Publication type:||Conference Poster|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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