NDLI: LIPID OXIDATION AND SENSORY CHARACTERISTICS OF FRESH AND CURED SAUSAGES FROM ?-LINOLENIC ACID ENRICHED PORK

Content Provider	Scilit
Author	Ahn, D. U. Lutz, S. Cherian, G. Wolfe, F. H. Sim, J. S.
Copyright Year	1995
Description	Journal: Journal of Food Quality
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.1995.tb00390.x/pdf
Ending Page	413
Page Count	17
Starting Page	397
ISSN	01469428
e-ISSN	17454557
DOI	10.1111/j.1745-4557.1995.tb00390.x
Journal	Journal of Food Quality
Issue Number	5
Volume Number	18
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1995-10-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Quality Lipid Oxidation Linolenic Acid Cured Sausages Enriched Pork Oxidation AND Sensory
Content Type	Text
Resource Type	Article
Subject	Safety, Risk, Reliability and Quality Food Science

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