Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil

Author: Jo C.   Ahn D.U.   Byun M.W.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.76, Iss.3, 2002-03, pp. : 299-305

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Abstract