View of Comparative Effect of an Iron-based In-Pack Oxygen Scavenger on Lipid Oxidation, Proteolysis and Microbial Deterioration of Fresh Deboned Pork and Cooked Pork Nuggets Tray-Packaged in Food-Grade Polypropylene Trays under Refrigeration

Return to Issue Details Comparative Effect of an Iron-based In-Pack Oxygen Scavenger on Lipid Oxidation, Proteolysis and Microbial Deterioration of Fresh Deboned Pork and Cooked Pork Nuggets Tray-Packaged in Food-Grade Polypropylene Trays under Refrigeration Download Download PDF