Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef. [electronic resource]
Producer: 20100112Description: C432-40 p. digitalISSN:- 1750-3841
- Analysis of Variance
- Animals
- Antioxidants -- administration & dosage
- Ascorbic Acid -- chemistry
- Benzodioxoles -- chemistry
- Carbon Monoxide -- analysis
- Cattle
- Fats -- analysis
- Food Irradiation -- adverse effects
- Lipid Peroxidation -- radiation effects
- Meat -- analysis
- Odorants -- prevention & control
- Oxidation-Reduction -- radiation effects
- Phenols -- chemistry
- Pigmentation -- radiation effects
- Quality Control
- Radiation, Ionizing
- Refrigeration
- Time Factors
- Volatile Organic Compounds -- analysis
- alpha-Tocopherol -- chemistry
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Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
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