Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties
- 18 May 1998
- journal article
- Published by Elsevier in Meat Science
- Vol. 49 (1), 27-39
- https://doi.org/10.1016/s0309-1740(97)00101-0
Abstract
No abstract availableKeywords
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