EFFECTS OF PHOSPHATE, ASCORBIC ACID, α-TOCOPHEROL AND SALT WITH NONVACUUM TUMBLING ON LIPID OXIDATION AND WARMED-OVER FLAVOR OF ROAST BEEF

✍ Scribed by JEN-HUA CHENG; HERBERT W. OCKERMAN

• Book ID: 111343936
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 119 KB
• Volume: 18
• Category: Article
• ISSN: 1046-0756
• DOI: 10.1111/j.1745-4573.2007.00086.x