Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants

Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Chen, X.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 16-19
Materias:	Alimentos Alimentos Procesados Carne de cerdo Lípidos Oxidación Compuesto volátil Color Antioxidantes Irradiación Hamburguesas
Publicación relacionada:	Contenido en: Journal of Food Science

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