Effects of pork meat cut and packaging type on lipid oxidation and oxidativa products during refrigerated storage (8ºC)

Effects of pork meat cut and packaging type on lipid oxidation and oxidativa products during refrigerated storage (8ºC)

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Park, S. Y., Kim, Y. J., Lee, H. C., Yoo, S. S., Shim, J. H., Chin, K. B.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 3 (2008), p. C127-134
Materias:	Alimentos Carne de cerdo Empaquetado Lípidos Oxidación Almacenamiento en frío Oxidación lípida
Publicación relacionada:	Contenido en: Journal of food science

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