The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storage

✍ Scribed by J. E. OWEN; R. A. LAWRIE

• Book ID: 108800737
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 646 KB
• Volume: 10
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1975.tb00019.x