Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage

Author： Jo C. Ahn H.J. Son J.H. Lee J.W. Byun M.W.

Publisher： Elsevier

ISSN： 0956-7135

Source： Food Control, Vol.14, Iss.1, 2003-01, pp. : 7-12

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