Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties
Author:
Affiliation:
1. BIOMAT Research Group
2. University of The Basque Country (UPV/EHU)
3. Polytechnic School
4. 20018 Donostia-San Sebastian
5. Spain
6. Food Packaging Research Group
7. University College Cork (UCC)
8. Cork
9. Ireland
Abstract
There was no significant change in lipid oxidation up to day 10 of storage for soy-protein-coated samples.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2015/RA/C4RA13421D
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