Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03557.x/fullpdf
Reference34 articles.
1. Antioxidants in Restructured Beef/Pork Steaks
2. Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures
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