Lipid oxidation and color change of salted pork patties

Meat Science

Volumn 75, Issue 1, 2007, Pages 71-77

  Cheng, Jen Hua ^a   Wang, Shu Tai ^b   Ockerman, Herbert W ^c  

^a TOKO UNIVERSITY   (Taiwan)

^b LEADER UNIVERSITY   (Taiwan)

^c OHIO STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Lipid oxidation; TBA; Total pigments

Indexed keywords

EID: 33749619542     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.06.017     Document Type: Article

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