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Oxidative deterioration of pork during superchilling storage
Luigi Pomponio,
Jorge Ruiz Carrascal
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Corresponding author for this work
9
Citations (Scopus)
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Keyphrases
Oxidative Deterioration
100%
Pork
100%
Lipid Peroxidation
80%
Protein Oxidation
40%
Shelf Life
40%
Chilling
40%
Volatile Compounds
20%
Oxidation Products
20%
Hexanal
20%
Meat
20%
Instrumental Color
20%
Loin
20%
Prolonged Storage
20%
Oxidative Changes
20%
Discoloration
20%
Food Science
Color Value
50%
Product Color
50%