The ¤influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 43 |
Issue number | 2 |
Pages (from-to) | 135-144 |
Number of pages | 10 |
ISSN | 0309-1740 |
Publication status | Published - 1996 |
ID: 7703110