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)
J4 . 2008, (02): 203 -205 .  DOI: 10.11869/hnxb.2008.02.0203