1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorLamberti, Manuela-
dc.contributor.authorBärtschi, Katharina-
dc.contributor.authorYildirim, Selçuk-
dc.date.accessioned2018-05-15T17:41:12Z-
dc.date.available2018-05-15T17:41:12Z-
dc.date.issued2013-10-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5885-
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectChickende_CH
dc.subjectTexturede_CH
dc.subjectHPPde_CH
dc.subjectPre-treatmentde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titlePotential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processingde_CH
dc.typeKonferenz: Posterde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.publisher.placeHannoverde_CH
zhaw.conference.detailsiFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
zhaw.webfeedLM-Verpackungde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Lamberti, M., Bärtschi, K., & Yildirim, S. (2013, October). Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing. iFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013.
Lamberti, M., Bärtschi, K. and Yildirim, S. (2013) ‘Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing’, in iFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013. Hannover.
M. Lamberti, K. Bärtschi, and S. Yildirim, “Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing,” in iFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013, Oct. 2013.
LAMBERTI, Manuela, Katharina BÄRTSCHI und Selçuk YILDIRIM, 2013. Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing. In: iFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013. Conference poster. Hannover. Oktober 2013
Lamberti, Manuela, Katharina Bärtschi, and Selçuk Yildirim. 2013. “Potential of Pre-Treatments to Reduce Unacceptable Colour and Texture Changes of Chicken Breasts Occurring due to High Pressure Processing.” Conference poster. In iFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013. Hannover.
Lamberti, Manuela, et al. “Potential of Pre-Treatments to Reduce Unacceptable Colour and Texture Changes of Chicken Breasts Occurring due to High Pressure Processing.” iFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013, 2013.


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