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Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified

Dimitrios Spanos1, Mari Ann Tørngren2, Mette Christensen3

  • 1National Food Institute, DTU, Kgs. Lyngby, Denmark.

Meat Science
|December 15, 2015
PubMed

Keywords:
Gas compositionMAPOxidationPorkStorage

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