Effect of vitamin E, low dose irradiation, and display time on the quality of pork

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

V. C. Witte, G. F. Krause, Milton E. Bailey · Journal of Food Science · 1970 · 1.3K citations

Agriculture, Biochemistry, Food Science +12

METHODOLOGY FOR FOLLOWING LIPID OXIDATION IN MUSCLE FOODS

Sl Melton · 1983 · 281 citations

Agriculture, Biochemistry, Food Science +10

Effects of supranutritional dietary vitamin E levels on subcellular deposition of α‐tocopherol in the muscle and on pork quality

Ali Asghar, James Gray, Alden M. Booren et al. · Journal of the Science of Food and Agriculture · 1991 · 252 citations

Agriculture, Animal Sciences, Nutritional Sciences +17

Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions

Dong Uk Ahn, Cheorun Jo, ‬Min Du et al. · Meat Science · 2000 · 168 citations

Agriculture, Food Science, Food Packaging +16