Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)

✍ Scribed by Guofeng Jin; Lichao He; Jianhao Zhang; Xiang Yu; Jiamei Wang; Feng Huang

• Book ID: 113626184
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 483 KB
• Volume: 131
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.09.050