Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C). | J Food Sci;73(3): C127-34, 2008 Apr. | MEDLINE

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Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).

Park, S Y; Kim, Y J; Lee, H C; Yoo, S S; Shim, J H; Chin, K B.

Affiliation

Park SY; Department of Animal Science and Institute of Agricultural Science and Technology, Chonnam National University, Gwangju, Korea.

J Food Sci ; 73(3): C127-34, 2008 Apr.

Article in En | MEDLINE | ID: mdl-18387088

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lipid Peroxidation / Food Packaging / Fatty Acids, Nonesterified / Food Preservation / Meat Limits: Animals / Humans Language: En Journal: J Food Sci Year: 2008 Document type: Article Country of publication: Estados Unidos

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Lipid Peroxidation / Food Packaging / Fatty Acids, Nonesterified / Food Preservation / Meat Limits: Animals / Humans Language: En Journal: J Food Sci Year: 2008 Document type: Article Country of publication: Estados Unidos