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2006•Meat ScienceRequires access

Effects of oleoresin–tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties

Ki‐Chang Nam, K.Y. Ko, Byungrok Rok Min, Hesham Abdel-Moez Ahmed Ismail, E. J. Lee, Joseph C. Cordray, Dong Uk Ahn

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Key concepts: Oleoresin, Food science, Lipid oxidation, Tocopherol, Odor, Chemistry, Irradiation, Vitamin E

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Effects of oleoresin–tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties — Research Paper | ScholarLens