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Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork Tissue

✍ Scribed by R. ELLIS; G. T. CURRIE; F. E. THORNTON; N. C. BOLLINGER; A. M. GADDIS

Book ID: 108798801
Publisher: Institute of Food Technologists
Year: 1968
Tongue: English
Weight: 790 KB
Volume: 33
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1968.tb09073.x

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