Lipid Oxidation Potential of Beef, Chicken, and Pork

Journal of Food Science 1996 Vol. 61; Iss. 1

Lipid Oxidation Potential of Beef, Chicken, and Pork

K.S. RHEE, L.M. ANDERSON, A.R. SAMS
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Volume:
61
Year:
1996
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1996.tb14714.x
File:
PDF, 281 KB
english, 1996
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