E-mail a Wiley Online Library Link

S.Y. Park, S.S. Yoo, J.H. Uh, J.B. Eun, H.C. Lee, Y.J. Kim and K.B. Chin 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

Version of Record online: 9 FEB 2007 | DOI: 10.1111/j.1750-3841.2006.00265.x

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field