The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties

✍ Scribed by S.H. Chae; J.T. Keeton; R.K. Miller; D. Johnson; J. Maxim; S.B. Smith

• Book ID: 116737577
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 226 KB
• Volume: 81
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.11.003