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  1. 1
    Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

    Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork von Juncher, Dorte, Rønn, Birgitte, Mortensen, ElseT, Henckel, Poul, Karlsson, Anders, Skibsted, LeifH, Bertelsen, Grete

    Veröffentlicht in Meat science

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  2. 2
    High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

    High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour von Andres, A.I, Moller, J.K.S, Adamsen, C.E, Skibsted, L.H


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  3. 3
    Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time

    Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time von Wiggers, S.B, Kroger-Ohlsen, M.V, Skibsted, L.H


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