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Results: 2
WARMED-OVER FLAVOR IN CHILL-STORED PRECOOKED PORK PATTIES IN RELATIONTO DIETARY RAPESEED OIL AND VITAMIN-E SUPPLEMENTATION
Authors: JENSEN C FLENSTEDJENSEN M SKIBSTED LH BERTELSEN G
Citation: C. Jensen et al., WARMED-OVER FLAVOR IN CHILL-STORED PRECOOKED PORK PATTIES IN RELATIONTO DIETARY RAPESEED OIL AND VITAMIN-E SUPPLEMENTATION, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(2), 1998, pp. 154-159
EFFECTS OF DIETARY RAPE SEED OIL, COPPER(II) SULFATE AND VITAMIN-E ONDRIP LOSS, COLOR AND LIPID OXIDATION OF CHILLED PORK CHOPS PACKED IN ATMOSPHERIC AIR OR IN A HIGH OXYGEN ATMOSPHERE
Authors: JENSEN C FLENSTEDJENSEN M SKIBSTED LH BERTELSEN G
Citation: C. Jensen et al., EFFECTS OF DIETARY RAPE SEED OIL, COPPER(II) SULFATE AND VITAMIN-E ONDRIP LOSS, COLOR AND LIPID OXIDATION OF CHILLED PORK CHOPS PACKED IN ATMOSPHERIC AIR OR IN A HIGH OXYGEN ATMOSPHERE, Meat science, 50(2), 1998, pp. 211-221
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