✦ LIBER ✦

Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

✍ Scribed by D.U Ahn; K.C Nam

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Ascorbic Acid and Antioxidant

✍ K.C. Nam; B.R. Min; K.S. Park; S.C. Lee; D.U. Ahn 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 127 KB

Effects of Ascorbic Acid and Antioxidant

✍ K.C. Nam; D.U. Ahn 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 155 KB

Lipid Oxidation, Volatiles and Color Cha

✍ X. Chen; C. Jo; J. I. Lee; D. U. Ahn 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 65 KB

Effects of Carbon Monoxide Packaging on

✍ E.A. Kusmider; J.G. Sebranek; S.M. Lonergan; M.S. Honeyman 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 478 KB

Effects of Antioxidants and Packaging on

✍ M. Du; D.U. Ahn 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 106 KB

Display, Packaging, and Meat Block Locat

✍ M.S. BREWER; S.Y. WU 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 746 KB