Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants-Reference-Cited by-同舟云学术

Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants

Published:2003-01-08 Issue:3 Volume:83 Page:187-194
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sánchez-Escalante Armida,Torrescano Gastón,Djenane Djamel,Beltrán José Antonio,Roncalés Pedro

Funder

Comisión Interministerial de Ciencia y Tecnología

Agencia Española de Cooperación Internacional

ANUIES (SUPERA program)

Publisher

Wiley

Subject

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

Reference52 articles.

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3. Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions;Djenane;J Food Sci,2001

4. Ho C P McMillin K W Huang N Y Ground beef lipid, color, and microsomal stability in gas exchange modified atmosphere packaging Proc IFT Ann Meet 162 1996

5. The biochemical basis for discoloration in meat: a review;Faustman;J Muscle Foods,1990

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