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Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

✍ Scribed by Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Hwang, Ko-Eun; Song, Dong-Heon; Lee, Soo-Yoen; Lee, Mi-Ai; Kim, Cheon-Jei

Book ID: 121238078
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 344 KB
Volume: 95
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.06.006

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