Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level

✍ Scribed by A. Carrasco; R. Tárrega; M.R. Ramírez; F.J. Mingoarranz; R. Cava

• Book ID: 116736444
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 137 KB
• Volume: 69
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.10.010