Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

Published 2008 View Full Article

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Title
Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 1, Pages S30-S35
Publisher
Wiley
Online
2008-11-08
DOI
10.1111/j.1750-3841.2008.00979.x

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