Oxidative stability of cooked comminuted lean pork as affected by alkali and alkali-earth halides

Journal of Food Science

Volumn 61, Issue 6, 1996, Pages 1160-1164

  Wettasinghe, M ^a   Shahidi, F ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

alkali earth; antioxidants; halides; lipid oxidation; meat

Indexed keywords

EID: 0030443066     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10952.x     Document Type: Article

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