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EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES

✍ Scribed by M. D. JUDGE; E. D. ABERLE

Book ID: 108804598
Publisher: Institute of Food Technologists
Year: 1980
Tongue: English
Weight: 459 KB
Volume: 45
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1980.tb07600.x

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