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Journal of Food Science

Volumn 66, Issue 8, 2001, Pages 1225-1229

Lipid oxidation, color, volatiles, and sensory characteristics of aerobically packaged and irradiated pork with different ultimate pH

(4) Nam, K C a Ahn, D U a Du, M a Jo, C a

a IOWA STATE UNIVERSITY (United States)

Author keywords

Color; Irradiation; Lipid oxidation; Pork ultimate pH; Volatiles

Indexed keywords

EID: 0035665445 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2001.tb16109.x Document Type: Article

Times cited : (44)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.