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OXIDATIVE RANCIDITY IN DRY‐CURED HAMS: EFFECT OF LOW PRO‐OXIDANT AND ANTIOXIDANT SALT FORMULATIONS
Author(s) -
OLSON DENNIS G.,
RUST ROBERT E.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb01397.x
Subject(s) - citation , library science , chemistry , food science , computer science