Effect of storage and cooking on the oxidative stability of pork.
Haak
L
L
Ghent University, FLTBW, Laboratory for Animal Nutrition and Animal Product Quality, Belgium.
Smet
K
K
Raes
K
K
Claeys
E
E
Paelinck
H
H
De Smet
S
S
D000818:Animals; D000975:Antioxidants / Q000032:analysis; D003296:Cooking; D005511:Food Handling; D008460:Meat; D016877:Oxidants / Q000032:analysis; D010084:Oxidation-Reduction; D013552:Swine
D000975:Antioxidants; D016877:Oxidants