![](/img/cover-not-exists.png)
Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage
Ulbin-Figlewicz, N., Jarmoluk, A.Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013215597810
Date:
July, 2015
File:
PDF, 233 KB
english, 2015