Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage-Reference-Cited by-同舟云学术

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Published:2013-11 Issue:3 Volume:95 Page:641-646
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kim Hyun-Wook,Choi Yun-Sang,Choi Ji-Hun,Kim Hack-Youn,Hwang Ko-Eun,Song Dong-Heon,Lee Soo-Yoen,Lee Mi-Ai,Kim Cheon-Jei

Funder

Rural Development Administration (South Korea)

Brain Korean Plus (BK Plus) Project

Publisher

Elsevier BV

Subject

Food Science

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