Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH

✍ Scribed by K.C. Nam; D.U. Ahn; M. Du; C. Jo

• Book ID: 108823377
• Publisher: Institute of Food Technologists
• Year: 2008
• Tongue: English
• Weight: 102 KB
• Volume: 66
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2001.tb16109.x