Open AccessEffects of Feeding Peroxidized Soybean Oil to Finishing Barrows on the Shelf-Life of Bacon and Loin Chops
Author(s) -
M. F. Overholt,
G. D. Kim,
B. J. Kerr,
D. D. Boler,
A. C. Dilger
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.092
Subject(s) - loin , tbars , shelf life , food science , lipid oxidation , thiobarbituric acid , soybean oil , chemistry , zoology , biology , lipid peroxidation , biochemistry , antioxidant
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom