Jo, C <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(98)00134-x  doi