Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties.

Ahn, D U

Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. [electronic resource] - Meat science May 1998 - 27-39 p. digital

Publication Type: Journal Article

0309-1740

10.1016/s0309-1740(97)00101-0 doi