Effects of storage conditions on phospholipid content and TBA values in blends of beef and pork

Date

1980-12

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Texas Tech University

Abstract

Not available

Description

Keywords

Rancidity, Beef, Pork, Phospholipids

Citation

URI

http://hdl.handle.net/2346/8477

Collections

Texas Tech University