☆ 4.6 Article

Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH

JOURNAL OF FOOD SCIENCE (2010)

Get Full Text
Add to Collection

Journal

JOURNAL OF FOOD SCIENCE
Volume 66, Issue 8, Pages 1225-1229

Publisher

Wiley
DOI: 10.1111/j.1365-2621.2001.tb16109.x

Keywords

-

Categories

Food Science & Technology

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.6
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available
Webinars Posters Questions Hubs Funding Journals Papers Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.