Use of Antioxidants to Improve Sensory Characteristics and Consumer Acceptance of Irradiated Pork - Pork Checkoff
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Use of Antioxidants to Improve Sensory Characteristics and Consumer Acceptance of Irradiated Pork

Date Completed: November 29, 2001Primary Investigator: Dong Uk AhnInstitution: Iowa State UniversityFunded By: Iowa Pork Producers AssociationID: 00-150
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