Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef Loin

✍ Scribed by B. Min; D.U. Ahn

• Book ID: 111405772
• Publisher: Institute of Food Technologists
• Year: 2009
• Tongue: English
• Weight: 349 KB
• Volume: 74
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2008.01003.x