Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing

Lamberti, Manuela; Bärtschi, Katharina; Yildirim, Selçuk

Publication type:	Conference poster
Type of review:	Not specified
Title:	Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing
Authors:	Lamberti, Manuela Bärtschi, Katharina Yildirim, Selçuk
Conference details:	iFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013
Issue Date:	Oct-2013
Publisher / Ed. Institution:	Hannover
Language:	English
Subjects:	Chicken; Texture; HPP; Pre-treatment
Subject (DDC):	664: Food technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/5885
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
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.