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2002•Meat ScienceRequires access

Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties

Ki‐Chang Nam, Dong Uk Ahn

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Key concepts: Lipid oxidation, Chemistry, Food science, Trolox, Antioxidant, Hexanal, Propyl gallate, Odor

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Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties — Research Paper | ScholarLens