✦ LIBER ✦
Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss
✍ Scribed by Kılıç, B.; Şimşek, A.; Claus, J.R.; Atılgan, E.
- Book ID
- 121508261
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 473 KB
- Volume
- 97
- Category
- Article
- ISSN
- 0309-1740
No coin nor oath required. For personal study only.