Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

✍ Scribed by Ju-Hui Choe; Aera Jang; Eui-Soo Lee; Ji-Hun Choi; Yun-Sang Choi; Doo-Jeong Han; Hack-Youn Kim; Mi-Ai Lee; So-Yeon Shim; Cheon-Jei Kim

• Book ID: 116738131
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 247 KB
• Volume: 87
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.08.011