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Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
S.Y. Park, Y.J. Kim, H.C. Lee, S.S. Yoo, J.H. Shim, K.B. ChinVolume:
73
Year:
2008
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2007.00656.x
File:
PDF, 554 KB
english, 2008