Open AccessInfluence of Iodine Value and Packaging Type on Quality Characteristics of Food Service Packaged Bacon Slices
Author(s) -
M. Matney,
A. Tapian,
B. Goehring,
Jon D. Unruh,
B. Gerlach,
G. David McCoy,
D. A. Mohrhauser,
T. G. O’Quinn,
J. M. Gonzalez,
T. A. Houser,
R. Johnson
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.076
Subject(s) - tbars , anaerobic exercise , food science , lipid oxidation , mathematics , food packaging , tray , vacuum packing , chemistry , zoology , biology , botany , biochemistry , physiology , antioxidant , lipid peroxidation , oxidative stress
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