Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)
Version of Record online: 9 FEB 2007
Journal of Food Science
Volume 72, Issue 2, pages C114–C119, March 2007
How to Cite
Park, S.Y., Yoo, S.S., Uh, J.H., Eun, J.B., Lee, H.C., Kim, Y.J. and Chin, K.B. (2007), Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C). Journal of Food Science, 72: C114–C119. doi: 10.1111/j.1750-3841.2006.00265.x
- Issue online: 12 MAR 2007
- Version of Record online: 9 FEB 2007
- MS 20060397 Submitted 7/18/2006, Accepted 11/27/2006
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