Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4715/fullpdf
Reference99 articles.
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3. The biochemical basis for discoloration in fresh meat: A review;Faustman;J Muscle Foods,1990
4. Myoglobin-induced lipid oxidation. A review;Baron;J Agric Food Chem,2002
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