The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat

Meat Science

Volumn 43, Issue 2, 1996, Pages 135-144

  Hansen, Tina B ^a   Skibsted, Leif H ^a   Andersen, Henrik J ^a,b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030305935     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(96)84585-2     Document Type: Article

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