Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna
Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna
%202012-2015%20Ivan%20Malopinsky%20-%20http%3A%2F%2Fimsky.co%0A--%3E%3Cdefs%3E%3Cstyle%20type%3D%22text%2Fcss%22%3E%3C!%5BCDATA%5B%23holder_1543e460b05%20text%20%7B%20fill%3A%23AAAAAA%3Bfont-weight%3Abold%3Bfont-family%3AArial%2C%20Helvetica%2C%20Open%20Sans%2C%20sans-serif%2C%20monospace%3Bfont-size%3A10pt%20%7D%20%5D%5D%3E%3C%2Fstyle%3E%3C%2Fdefs%3E%3Cg%20id%3D%22holder_1543e460b05%22%3E%3Crect%20width%3D%2293%22%20height%3D%22120%22%20fill%3D%22%23FFFFFF%22%2F%3E%3Cg%3E%3Ctext%20x%3D%2235.6171875%22%20y%3D%2257%22%3ENo%3C%2Ftext%3E%3Ctext%20x%3D%2210.8125%22%20y%3D%2272%22%3EThumbnail%3C%2Ftext%3E%3C%2Fg%3E%3C%2Fg%3E%3C%2Fsvg%3E)
Date
1978
Authors
Lin, Hwei-Shen
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
Animal Science
Organizational Unit
Journal Issue
Series
Department
Animal Science