Evaluation of Lipid Oxidation and Oxidative Products as...

Journal of Food Science 2007 Vol. 72; Iss. 2

Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)

S.Y. Park, S.S. Yoo, J.H. Uh, J.B. Eun, H.C. Lee, Y.J. Kim, K.B. Chin
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Volume:
72
Year:
2007
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2006.00265.x
File:
PDF, 130 KB
english, 2007
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