Color and oxidative rancidity of gamma and electron Beam-Irradiated boneless pork chops

Color and oxidative rancidity of gamma and electron Beam-Irradiated boneless pork chops

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Luchsinger, S. E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1996), p. 1000-1005
Materias:	alimentos Carne Carne de cerdo Color rancidez Oxidación Irradiación Irradiación gamma
Publicación relacionada:	Contenido en: Journal of Food Science

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