Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage.

Jo, C

Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage. [electronic resource] - Meat science Apr 1999 - 355-61 p. digital

Publication Type: Journal Article

0309-1740

10.1016/s0309-1740(98)00134-x doi