Československá hygiena 1971, 16(7-8):256-261

Contribution to valuation of changes caused by oxidation in fat tissue of pork preserved in cold storage according to peroxide number

Alois Kopecký

Keywords: adipose tissue; meat; swine; freezing; chemical phenomena

Published: July 1, 1971  Show citation

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Kopecký A. Contribution to valuation of changes caused by oxidation in fat tissue of pork preserved in cold storage according to peroxide number. Československá hygiena. 1971;16(7-8):256-261.
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