Effect of Antioxidants on Malonaldehyde Production and Fatty Acid Composition in Pieces of Bovine Muscle and Adipose Tissue Stored Fresh and Frozen
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb07679.x/fullpdf
Reference39 articles.
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5. MEAT WITH HIGH LINOLEIC ACID CONTENT: OXIDATIVE CHANGES DURING FROZEN STORAGE
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