Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants-Reference-Cited by-同舟云学术

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Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants

Published:2011-01-19 Issue:5 Volume:91 Page:963-968
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Colindres Paola,Susan Brewer M

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4274/fullpdf

Reference31 articles.

1. USDA 2005 http://www.ers.usda.gov/data/foodconsumption

2. NPD 2002 www.npd.com/press/releases/press_020404.htm

3. Processed foods have moved to center stage in the competition to feed the world;Hollingsworth;Food Technol,1994

4. Brewer MS 2009 http://www.beefresearch.org/whitepapers.aspx

5. Consumer attitudes towards beef and acceptability of enhanced beef;Robbins;Meat Sci,2003

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