Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty

✍ Scribed by H.J. Kang; C. Jo; J.H. Kwon; J.H. Kim; H.J. Chung; M.W. Byun

• Book ID: 116485360
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 201 KB
• Volume: 18
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2005.11.010