Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants

Journal of Food Science

Volumn 64, Issue 1, 1999, Pages 16-19

  Chen, X ^a   Jo, C ^a   Lee, J I ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Irradiation; Lipid oxidation; Natural antioxidants; Pork; Volatiles

Indexed keywords

EID: 0033047854     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb09852.x     Document Type: Article

References (27)

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