Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation

Journal of Food Science

Volumn 61, Issue 6, 1996, Pages 1281-1284

  Zhao, Y ^a   Sebranek, J G ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Ascorbate; Irradiation; Phosphate; Pork chops; Sorbate

Indexed keywords

EID: 0030472292     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10979.x     Document Type: Article

References (13)

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