Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lamberti, Manuela | - |
dc.contributor.author | Bärtschi, Katharina | - |
dc.contributor.author | Yildirim, Selçuk | - |
dc.date.accessioned | 2018-05-15T17:41:12Z | - |
dc.date.available | 2018-05-15T17:41:12Z | - |
dc.date.issued | 2013-10 | - |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/5885 | - |
dc.language.iso | en | de_CH |
dc.rights | Licence according to publishing contract | de_CH |
dc.subject | Chicken | de_CH |
dc.subject | Texture | de_CH |
dc.subject | HPP | de_CH |
dc.subject | Pre-treatment | de_CH |
dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
dc.title | Potential of pre-treatments to reduce unacceptable colour and texture changes of chicken breasts occurring due to high pressure processing | de_CH |
dc.type | Konferenz: Poster | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
zhaw.publisher.place | Hannover | de_CH |
zhaw.conference.details | iFood13 - Innovation Food Conference, Hannover, Germany, 8-10 October 2013 | de_CH |
zhaw.funding.eu | No | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.publication.status | publishedVersion | de_CH |
zhaw.publication.review | Not specified | de_CH |
zhaw.webfeed | LM-Verpackung | de_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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