Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging

✍ Scribed by K. C. NAM; B. R. MIN; S. C. LEE; J. CORDRAY; D. U. AHN

• Book ID: 108825654
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 112 KB
• Volume: 69
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2004.tb13360.x