A RESEARCH NOTE: EFFECT OF NATURAL ANTIOXIDANTS ON COLOR OF AN IRRADIATED BEEF MYOGLOBIN MODEL SYSTEM
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2008.00126.x/fullpdf
Reference22 articles.
1. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production and color of raw pork patties;AHN;Meat Sci.,1998
2. Irradiation effects on meat color - a review;BREWER;Meat Sci.,2004
3. The biochemical basis for discoloration in fresh meat: A review;FAUSTMANN;J. Muscle Foods,1990
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4. A RESEARCH NOTE: ANTIOXIDANT EFFECTS ON COLOR OF AN IRRADIATED BOVINE MYOGLOBIN MODEL SYSTEM;Journal of Muscle Foods;2009-04
5. A RESEARCH NOTE: EFFECT OF NATURAL ANTIOXIDANTS ON COLOR OF AN IRRADIATED BEEF MYOGLOBIN MODEL SYSTEM;Journal of Muscle Foods;2008-10
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