Effects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops.

Date

1984-05

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Texas Tech University

Abstract

Not available

Description

Keywords

Cookery (Pork), Food -- Sensory evaluation, Antioxidants

Citation

URI

http://hdl.handle.net/2346/18627

Collections

Texas Tech University