Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)

Published 2008 View Full Article

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Title
Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 3, Pages C127-C134
Publisher
Wiley
Online
2008-02-06
DOI
10.1111/j.1750-3841.2007.00656.x

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