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

标题
Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 3, Pages C127-C134
出版商
Wiley
发表日期
2008-02-06
DOI
10.1111/j.1750-3841.2007.00656.x

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