EFFECT OF DIFFERENT ANTIOXIDANTS ON LIPID OXIDATION OF IRRADIATED COOKED STREAKY PORK

GUO Shu-zhen1,2 HA Yi-ming1 LIU Shu-liang2 ZHANG Hai-wei1 WANG Feng1(1.Institute of Agro-Science and Technology Chinese Academy of Agricultural Sciences,Beijing 100094;2.College of Information and Engineering Technology,Sichuan Agricultural University,Ya' an,Sichuan 625014)

Journal of Nuclear Agricultural Sciences ›› 2008, Vol. 22 ›› Issue (02) : 203-205.

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Journal of Nuclear Agricultural Sciences ›› 2008, Vol. 22 ›› Issue (02) : 203-205. DOI: 10.11869/hnxb.2008.02.0203
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EFFECT OF DIFFERENT ANTIOXIDANTS ON LIPID OXIDATION OF IRRADIATED COOKED STREAKY PORK

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 22(02): 203-205 https://doi.org/10.11869/hnxb.2008.02.0203

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