Open AccessCyclic Heat Stress and Supplementation of Zinc at a High or Low Level from Inorganic and Organic Sources Minimally Impact Display Shelf-Life of Fresh and Processed Pork
Author(s) -
J. A. Feldpausch,
Kayla M Mills,
Sarah Elefson,
Emily Ford,
Stacy M. S. Zuelly,
Y. H. B. Kim,
Z. J. Rambo,
B. T. Richert
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.016
Subject(s) - loin , zinc , shelf life , crossbreed , chemistry , zoology , nutrient , oxidative stress , food science , biology , biochemistry , organic chemistry
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