✦ LIBER ✦

Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability

✍ Scribed by Karin Allen; Daren Cornforth

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF ADJUNCTS ON THE COLOR STABILIT

✍ M. M. FAROUK; J. A. BOLES; V. L. MIKKELSEN; E. E. McBETH; G. C. DeMANSER; J. E. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 512 KB

Effect of Chelating Agents and Spice-Der

✍ Karin Allen; Daren Cornforth 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 182 KB

Antioxidant effects of soy sauce on colo

✍ Kim, Hyun-Wook; Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Hwang, Ko-Eun; Son 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 344 KB

A comparison of carnosine and ascorbic a

✍ Beom Jun Lee; Deloy G. Hendricks; Daren P. Cornforth 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 264 KB

Effect of pH and Food Ingredients on the

✍ CHOING-LIANG LU; ROBERT C. BAKER 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 504 KB