Author:
Henriott M.L.,Herrera N.J.,Ribeiro F.A.,Hart K.B.,Bland N.A.,Eskridge K.,Calkins C.R.
Reference36 articles.
1. Effect of freezing and microbial growth on myoglobin derivatives of beef;Abdallah;Journal of Agriculture. Food Chemistry,1999
2. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties;Ahn;Meat Science,1998
3. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles;Benjakul;Food Chemistry,2001
4. Lipid oxidation in ground beef patties as affected by time-temperature and product packaging parameters;Bhattacharya;Journal of Food Science,1988
5. Display, packaging, and meat block location effects on color and lipid oxidation of frozen lean ground beef;Brewer;Journal of Food Scince,1993
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献