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Flavor and aroma of low-dose irradiated, boneless, pork chops

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dc.citation.epage134en_US
dc.citation.spage131en_US
dc.contributor.authorLuchsinger, S.E.
dc.contributor.authorGarcia Zepeda, C.M.
dc.contributor.authorChambers, Edgar, IV
dc.contributor.authorHollingsworth, M.E.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorMarsden, James L.
dc.contributor.authorStroda, Sally L.
dc.contributor.authorRubio Canas, E.J.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authorKuecker, W.G.
dc.contributor.authorMata, T.
dc.contributor.authorKropf, Donald H.
dc.contributor.authoreiddkropfen_US
dc.contributor.authoreideciven_US
dc.contributor.authoreidhhunten_US
dc.contributor.authoreidjmarsdenen_US
dc.contributor.authoreidsstrodaen_US
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-03-12T21:27:16Z
dc.date.available2010-03-12T21:27:16Z
dc.date.issued2010-03-12T21:27:16Z
dc.date.published1995en_US
dc.description.abstractIrradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about irradiated foods, irradiation of boneless pork chops has promising potential for market acceptance.en_US
dc.description.conferenceSwine Day, Manhattan, KS, November 16, 1995en_US
dc.identifier.urihttp://hdl.handle.net/2097/3174
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfSwine day, 1995en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 96-140-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 746en_US
dc.subjectSwineen_US
dc.subjectIrradiationen_US
dc.subjectFlavoren_US
dc.subjectAromaen_US
dc.titleFlavor and aroma of low-dose irradiated, boneless, pork chopsen_US
dc.typeConference paperen_US

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