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Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties

✍ Scribed by Britt, Caroline; Gomaa, Enayat A.; Gray, J. Ian; Booren, Alden M.

Book ID: 127197849
Publisher: American Chemical Society
Year: 1998
Tongue: English
Weight: 68 KB
Volume: 46
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf980233y

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