Colour stability and vitamin E content of fresh and processed pork - a review

Author： Zanardi E.   Novelli E.   Ghiretti G.P.   Dorigoni V.   Chizzolini R.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.67, Iss.2, 1999-11, pp. : 163-171

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