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Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham
Authors
AM Salih
B Gutensperger
+32 more
B Wang
BG Tarladgis
C Nicolalde
D Baley
DM Wulf
F Shahidi
HY Gokalp
J Caraballo
JG Akamittath
JI Gray
JKS Møller
JKS Møller
JO Igene
JO Igene
K Insausti
K Krzywicki
K Leon
L Yu
LD Nannerup
LH Skibsted
M Abril
M Estévez
M Estévez
M Shlafer
MJ Gonzalez
MP Daly
MS Brewer
PA Morrissey
RG Sans
S Barbut
S Raharjo
SY Park
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Publisher
'Springer Science and Business Media LLC'
Doi
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info:doi/10.1007%2Fs13197-011-...
Last time updated on 02/01/2020