Your search returned 3 results.

Results
	1.	Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability. [electronic resource] by Cheng, Jen-Hua Wang, Shu-Tai Ockerman, Herbert W Producer: 20140303 In: Journal of the science of food and agriculture vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Lipid oxidation and color change of salted pork patties. [electronic resource] by Cheng, Jen-Hua Wang, Shu-Tai Ockerman, Herbert W Producer: 20121002 In: Meat science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. [electronic resource] by Cheng, Jen-Hua Wang, Shu-Tai Sun, Yi-Mei Ockerman, Herbert W Producer: 20110404 In: Meat science vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search