Article ID Journal Published Year Pages File Type
10543007 Food Chemistry 2011 7 Pages PDF
Abstract
► Lipid oxidation is induced in meat by high pressure processing. ► Antioxidant active packaging reduces lipid oxidation in the surface part of meat. ► Lipid oxidation was more pronounced at the surface than in the interior of meat.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Antioxidant active packaging for chicken meat processed by high pressure treatment
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