Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)

✍ Scribed by S.Y. Park; S.S. Yoo; J.H. Uh; J.B. Eun; H.C. Lee; Y.J. Kim; K.B. Chin

• Book ID: 111405088
• Publisher: Institute of Food Technologists
• Year: 2007
• Tongue: English
• Weight: 130 KB
• Volume: 72
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2006.00265.x