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Degree Level: Masters
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Subject: Antioxidants
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Subject: Pork
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Electronic Theses & Dissertations
2
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Theses
2
Language
English
2
Subject
Meat--Preservation
1
Rosemary
1
Swine--Feeding and feeds
1
Swine--Processing
1
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The influence of natural antioxidants administered during feeding or processing on the oxidative quality of cured pork
Su, Wei-Chia
Text (1993)
Part of
Electronic Theses & Dissertations
Antioxidant properties of oleoresin rosemary in restructured pork steaks and the relation between sodium tripolyphosphate and oleoresin rosemary in a meat fiber model system
Liu, Hsing-Feng
Text (1991)
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Electronic Theses & Dissertations
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