Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef

✍ Scribed by Saumya Dwivedi; Mihir N. Vasavada; Daren Cornforth

• Book ID: 108826596
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 950 KB
• Volume: 71
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2006.tb12381.x