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Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

✍ Scribed by H.A. Ismail; E.J. Lee; K.Y. Ko; H.D. Paik; D.U. Ahn

Book ID: 111405761
Publisher: Institute of Food Technologists
Year: 2009
Tongue: English
Weight: 251 KB
Volume: 74
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2008.00991.x

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