Potato Peel Extracta Natural Antioxidant for Retarding Lipid Peroxidation in Radiation Processed Lamb Meat
Author:
Affiliation:
1. Food Technology Division and Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400 085, India
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf048270e
Reference42 articles.
1. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef
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3. Influence of Frozen Storage and Thaw-Freeze Stresses on the Viability of Osmotolerant Yeasts
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