Moisture Loss and Lipid Oxidation for Precooked Ground-Beef Patties Packaged in Edible Starch-Alginate-Based Composite Films-Reference-Cited by-同舟云学术

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Moisture Loss and Lipid Oxidation for Precooked Ground-Beef Patties Packaged in Edible Starch-Alginate-Based Composite Films

Published:2001-04 Issue:3 Volume:66 Page:486-493
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Wu Y.,Weller C.L.,Hamouz F.,Cuppett S.,Schnepf M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb16137.x/fullpdf

Reference59 articles.

1. AOAC., 1990 . Official methods of analysis . 15th ed . Arlington, Va.: Association of Official Analytical Chemists, Inc.931 p.

2. Lipids and biopackaging

3. Effect of Antioxidants on Lipid Stability in Restructured Beef Steaks

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