Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability. [electronic resource]
Producer: 20140303Description: 2959-62 p. digitalISSN:- 1097-0010
- Animals
- Antioxidants -- pharmacology
- Carnosine -- pharmacology
- Cooking
- Diet, Sodium-Restricted
- Dietary Fats -- analysis
- Fast Foods -- analysis
- Food Preservatives -- pharmacology
- Food Quality
- Food Storage
- Hydrogen-Ion Concentration
- Meat -- analysis
- Oxidation-Reduction
- Pigmentation -- drug effects
- Polyphosphates -- pharmacology
- Quality Control
- Refrigeration
- Sus scrofa
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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