Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats

✍ Scribed by B. Min; K.C. Nam; J. Cordray; D.U. Ahn

• Book ID: 111405579
• Publisher: Institute of Food Technologists
• Year: 2008
• Tongue: English
• Weight: 175 KB
• Volume: 73
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2008.00805.x