Physicochemical and Sensory Qualities of Fresh Pork Chops as Affected by Phosphate, Ascorbate or Sorbate Dipping Prior to Irradiation

✍ Scribed by Y. ZHAO; J. G. SEBRANEK

• Book ID: 108820953
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 73 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb10979.x