Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °C

✍ Scribed by J.K. Parkington; Y.L. Xiong; S.P. Blanchard; S. Xiong; B. Wang; S. Srinivasan; G.W. Froning

• Book ID: 108823071
• Publisher: Institute of Food Technologists
• Year: 2000
• Tongue: English
• Weight: 166 KB
• Volume: 65
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2000.tb16021.x