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Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties

✍ Scribed by K.C. Nam; K.J. Prusa; D.U. Ahn

Book ID: 108823505
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 416 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb08789.x

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