Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage-Reference-Cited by-同舟云学术

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

Published:2011-01 Issue:1 Volume:87 Page:12-18
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

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

Publisher

Elsevier BV

Subject

Food Science

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