2005•European Food Research and TechnologyOpen access

Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment

Neura Bragagnolo, Bente Danielsen, Leif Horsfelt Skibsted

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Key concepts: TBARS, Lipid oxidation, Chemistry, Rosmarinus, Food science, Hexanal, Officinalis, Tocopherol

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Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatment — Research Paper | ScholarLens