Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

Published 2019 View Full Article

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Title
Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 263, Issue -, Pages 311-319
Publisher
Elsevier BV
Online
2019-07-13
DOI
10.1016/j.jfoodeng.2019.07.013

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