Zhang, Jing <br/><br/>
Effect of black pepper essential oil on the quality of fresh pork during storage.  [electronic resource] 

 -  Meat science  Jul 2016 
 - 130-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2016.03.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Food Preservatives<br/>Food Quality<br/>Food Storage<br/>Male<br/>Meat--analysis<br/>Oils, Volatile--chemistry<br/>Piper nigrum--chemistry<br/>Swine<br/>Thiobarbituric Acid Reactive Substances<br/>Time Factors