Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

Published 2017 View Full Article

Authors

Keywords

Fresh pork, Irradiation dose, Lipid oxidation, Volatiles, Instrumental color

Journal

MEAT SCIENCE

Volume 128, Issue -, Pages 68-76

Publisher

Elsevier BV

Online

2017-02-14

DOI

10.1016/j.meatsci.2017.02.009

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