The ¤influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat

T. Beck Hansen, L. H. Skibsted, H. J. Andersen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{57559810a1b611ddb6ae000ea68e967b,

title = "The ¤influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat",

author = "{Beck Hansen}, T. and Skibsted, {L. H.} and Andersen, {H. J.}",

year = "1996",

language = "English",

volume = "43",

pages = "135--144",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}