Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions
Dong Uk Ahn(Iowa State University), Ki‐Chang Nam(Iowa State University), Cheorun Jo(Seoul National University), Min Du(Hebei University of Engineering), D. G. OLSON(Iowa State University)
Cited by 167
Related Papers
Protein Oxidation: Basic Principles and Implications for Meat Quality
|Critical Reviews in Food Science and Nutrition|2013|695
Effect of Heat Treatment on the Antioxidant Activity of Extracts from Citrus Peels
|Journal of Agricultural and Food Chemistry|2004|560
Improving functional value of meat products
|Meat Science|2010|510
Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review
|Poultry Science|2013|499
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review
|Food Science and Biotechnology|2005|460