Sensory analysis and consumer acceptance of irradiated boneless pork chops

Journal of Food Science

Volumn 61, Issue 6, 1996, Pages 1261-1266

  Luchsinger, S E ^a   Kropf, D H ^a   Garcia Zepeda C M ^a   Chambers IV, E ^a   Hollingsworth, M E ^a,b   Hunt, M C ^a   Marsden, J L ^a   Kastner, C L ^a   Kuecker, W G ^c,d  

^a KANSAS STATE UNIVERSITY   (United States)

^b PFIZER INC   (United States)

^c National Live Stock and Meat Board   (United States)

^d Cryovac North America   (United States)

Author keywords

aroma; consumer; flavor; irradiation; pork

Indexed keywords

EID: 0030469782     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10975.x     Document Type: Article

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