Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork

✍ Scribed by S. Vara-ubol; J.A. Bowers

• Book ID: 108823177
• Publisher: Institute of Food Technologists
• Year: 2001
• Tongue: English
• Weight: 119 KB
• Volume: 66
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2001.tb04618.x