Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysis-Reference-Cited by-同舟云学术

Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysis

Published:2004-09 Issue:1 Volume:68 Page:35-43
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Realini C.E.,Duckett S.K.,Windham W.R.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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4. Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties;Demos;Journal of Food Science,1996

5. Department of Health (1994). Report on health and social subjects. No. 46. Nutritional aspects of cardiovascular disease. HMSO, London

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