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