Color and Oxidative Rancidity of Gamma and Electron Beam-Irradiated Boneless Pork Chops

✍ Scribed by S.E. LUCHSINGER; D.H. KROPF; C.M. GARCÍA ZEPEDA; M.C. HUNT; J.L. MARSDEN; E.J. RUBIO CAÑAS; C.L. KASTNER; W.G. KUECKER; T. MATA

• Book ID: 108820894
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 194 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb10920.x