dc.contributor.author | Dang, Tem Thi | |
dc.contributor.author | Rode, Tone Mari | |
dc.contributor.author | Skipnes, Dagbjørn | |
dc.date.accessioned | 2020-10-19T08:00:18Z | |
dc.date.available | 2020-10-19T08:00:18Z | |
dc.date.created | 2020-10-16T13:54:00Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Journal of Food Engineering. 2021, 292 . | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | https://hdl.handle.net/11250/2683513 | |
dc.language.iso | eng | |
dc.title | Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 11 | |
dc.source.volume | 292 | |
dc.source.journal | Journal of Food Engineering | |
dc.identifier.doi | https://doi.org/10.1016/j.jfoodeng.2020.110352 | |
dc.identifier.cristin | 1840178 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |