Oxidative stability of pork pepperoni during processing and different packing and storage conditions as influenced by fat source

Journal of Muscle Foods

Volumn 12, Issue 4, 2001, Pages 301-315

  Kristinsson, H G ^a,b   Jonsdottir, R ^a,c   Valdimarsdottir, T ^a,c   Thorkelsson, G ^a,c  

^a Agricultural Research Institute Reykjavik   (Iceland)

^b UNIVERSITY OF FLORIDA   (United States)

^c Icelandic Fisheries Laboratories   (Iceland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035732141     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2001.tb00312.x     Document Type: Article

References (25)

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