Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

Author:

Villalobos-Delgado L.H.,González-Mondragón E.G.,Ramírez-Andrade J.,Salazar-Govea A.Y.,Santiago-Castro J.T.

Funder

PRODEP

CONACyT

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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2. Puna: A surrealistic landscape in the Argentinean highlands. Pharmacological properties of native plants from Argentina;Alvarez,2019

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4. Official methods of analysis;AOAC,1997

5. The pre-and post-grinding application of rosemary and its effects on lipid oxidation and colour during storage of ground beef;Balentine;Meat Science,2006

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