Effect of storage and cooking on the oxidative stability of pork

Commun Agric Appl Biol Sci. 2004;69(2):143-6.
No abstract available

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antioxidants / analysis
  • Cooking
  • Food Handling*
  • Meat*
  • Oxidants / analysis
  • Oxidation-Reduction
  • Swine

Substances

  • Antioxidants
  • Oxidants