Electrostatic spraying of antioxidants on the oxidative quality of ground beef1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/89/3/826/23632777/826.pdf
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3. Poultry meat color: Kinds of heme pigments and concentrations of the ligands;Poult. Sci.,1990
4. Effect of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef;Radiat. Phys. Chem.,2004
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