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Works matching DE "IRRADIATED pork"

Results: 5

1

Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 16, doi. 10.1111/j.1365-2621.1999.tb09852.x

By:

Chen, X.;
Jo, C.

Publication type:

Article

2

Physicochemical and Sensory Qualities of Fresh Pork Chops as Affected by Phosphate, Ascorbate or Sorbate Dipping Prior to Irradiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1281, doi. 10.1111/j.1365-2621.1996.tb10979.x

By:

Zhao, Y.;
Sebranek, J. G.

Publication type:

Article

3

Consumer Preferences for Food Irradiation: How Favorable and Unfavorable Descriptions Affect Preferences for Irradiated Pork in Experimental Auctions.

Published in:

Journal of Risk & Uncertainty, 2002, v. 24, n. 1, p. 75, doi. 10.1023/A:1013229427237

By:

Fox, John A.;
Hayes, Dermot J.;
Shogren, Jason F.

Publication type:

Article

4

Consumer Attitudes, Knowledge, Experiences, and Socio-Demographic Characteristics on Willingness to Pay for Irradiated Pork.

Published in:

Journal of Food Distribution Research, 2005, v. 36, n. 1, p. 202

By:

Wolfe, Kent;
Huang, Chung L.;
McKissick, John

Publication type:

Article

5

Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage.

Published in:

Grasas y Aceites, 2013, v. 64, n. 3, p. 250, doi. 10.3989/gya.131412

By:

García-Márquez, I.;
Narváez-Rivas, M.;
Gallardo, E.;
Cabeza, C. M.;
León-Camacho, M.

Publication type:

Article