thiobarbituric acid reacted substance

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Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c.
Kim, Il-Suk;Jin, Sang-Keun;Yang, Mi-Ra;Ahn, Dong Uk;Park, Jae-Hong;Kang, Suk-Nam;
2014 asian-australasian journal of animal sciences DOI: 10.5713/ajas.2013.13... 289 views

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asian-australasian journal of animal sciences
ISSN: 1011-2367 577 views

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color sensory analysis modified atmosphere packaging dry-cured pork neck