Effect of Fe2+, Salt, Cooking and Shredded CoffiR on Thiobarbituric Acid (TBA) Numbers in Ground Beef

✍ Scribed by M. M. FAROUK; J. F. PRICE; A. M. SALIH

• Book ID: 108818140
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 430 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb08004.x