Prevention of pinking, off-odor, and lipid oxidation in irradiated pork loin using double packaging

Journal of Food Science

Volumn 69, Issue 3, 2004, Pages

  Nam, K C ^a   Min, B R ^a   Lee, S C ^b   Cordray, J ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Kyungnam University   (South Korea)

Author keywords

Double packaging; Irradiation; Lipid oxidation; Off odor; Pork loin

Indexed keywords

EID: 1942537835     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb13360.x     Document Type: Article

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