ULTRAVIOLET IRRADIATION OF BEEF AND PORK FOR LOW TEMPERATURE STORAGE1
- 1 May 1949
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 14 (3) , 183-189
- https://doi.org/10.1111/j.1365-2621.1949.tb16221.x
Abstract
No abstract availableKeywords
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- Susceptibility of Fats to Autoxidation1Industrial & Engineering Chemistry, 1927