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Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage

✍ Scribed by J.G. AKAMITTATH; C.J. BREKKE; E.G. SCHANUS

Book ID: 108816450
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 759 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb03557.x

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