The influence of natural antioxidants administered during feeding or processing on the oxidative quality of cured pork

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Su, Wei-Chia

Date Published: 1993

Subjects: Antioxidants
Pork
Swine--Feeding and feeds
Swine--Processing

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: vi, 111 pages

Permalink: https://doi.org/doi:10.25335/r25d-nv56

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