Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef. [electronic resource]
Producer: 20090518Description: C25-32 p. digitalISSN:- 1750-3841
- Animals
- Antioxidants -- pharmacology
- Ascorbic Acid -- pharmacology
- Benzodioxoles -- pharmacology
- Cattle
- Color
- Food Handling -- methods
- Food Irradiation -- adverse effects
- Food Preservation -- methods
- Food-Processing Industry -- methods
- Lipid Peroxidation -- drug effects
- Meat Products -- standards
- Meat-Packing Industry -- methods
- Oxidation-Reduction
- Phenols -- pharmacology
- Time Factors
- Volatilization -- drug effects
- alpha-Tocopherol -- pharmacology
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Publication Type: Journal Article
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