Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. (February 2016)

Record Type:
Journal Article
Title:
Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties. (February 2016)
Main Title:
Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
Authors:
Overholt, M.F.
Mancini, S.
Galloway, H.O.
Preziuso, G.
Dilger, A.C.
Boler, D.D.
Abstract:
Is Part Of:
Meat science. Volume 112(2016:Feb.)
Journal:
Meat science
Issue:
Volume 112(2016:Feb.)
Issue Display:
Volume 112 (2016)
Year:
2016
Volume:
112
Issue Sort Value:
2016-0112-0000-0000
Page Start:
127
Page End:
Publication Date:
2016-02
Subjects:
Meat -- Periodicals
Meat industry and trade -- Periodicals
Viande -- Périodiques
Viande -- Industrie -- Périodiques
Meat
Meat industry and trade
Periodicals
641.36
Journal URLs:
http://www.sciencedirect.com/science/journal/03091740 ↗
http://www.elsevier.com/journals ↗
DOI:
10.1016/j.meatsci.2015.08.063 ↗
Languages:
English
ISSNs:
0309-1740
Deposit Type:
Legaldeposit
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:
British Library DSC - 5413.796500
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:
331.xml