EFFECTS OF CHELATING AGENTS ON LIPID OXIDATION, PH, AND COLOR CHANGE IN REDUCED SODIUM AND LOW-FAT PORK PATTIES

Authors

  • Shu-Tai Wang1 Author
  • Jen-Hua Cheng2 Author

Published

2019-01-01

Issue

Vol. 8 No. 2 (2019)

Section

Articles

How to Cite

EFFECTS OF CHELATING AGENTS ON LIPID OXIDATION, PH, AND COLOR CHANGE IN REDUCED SODIUM AND LOW-FAT PORK PATTIES. (2019). International Journal of Food and Nutritional Sciences, 8(2), 49-52. https://www.ijfans.org/index.php/Journal/article/view/737