Cheng, Jen-Hua <br/><br/>
Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability.  [electronic resource] 

 -  Journal of the science of food and agriculture  Sep 2013 
 - 2959-62 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6124  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--pharmacology<br/>Carnosine--pharmacology<br/>Cooking<br/>Diet, Sodium-Restricted<br/>Dietary Fats--analysis<br/>Fast Foods--analysis<br/>Food Preservatives--pharmacology<br/>Food Quality<br/>Food Storage<br/>Hydrogen-Ion Concentration<br/>Meat--analysis<br/>Oxidation-Reduction<br/>Pigmentation--drug effects<br/>Polyphosphates--pharmacology<br/>Quality Control<br/>Refrigeration<br/>Sus scrofa