COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED GROUND BEEF PATTIES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1997.tb00731.x/fullpdf
Reference39 articles.
1. M. ANTON, P. GATELLIER, and M. RENERRE, 1991 . Microsomal lipid peroxidation in relation with oxidation of bovine myoglobin . In Proc. 37stInt. Cong. of Meat Sci. and Technol., pp.320 -323 , Kulmbach, Germany.
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