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Issue DateTitle / Author(s) / CitationFileAltmetrics
2003-01
Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage

Jo, C.; Ahn, H. J.; Son, J. H.; Lee, J. W.; Byun, M. W.

Food Control, Vol.14 No.1, pp.7-12

DOI
1