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Journal of food science : an official publication of the Institute of Food Technologists, v.57 no.3, 1992년, pp.558 - 563
BREWER, M. SUSAN. , IKINS, W.ILLIAM G. , HARBERS, C.AROLE A.Z.
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ABSTRACTGround pork (30% fat) was packaged in vacuum bags (V), polyvinyl chloride film (P), Saran Wrap™(S), aluminum foil (A), or Saran™‐aluminum foil combination (SA) and frozen at ‐ 17°C for 13, 26, and 39 wk. Samples were analyzed for TBA value and pH. Volatiles were...
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