Ismail, H A <br/><br/>
Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.  [electronic resource] 

 -  Journal of food science   
 - C25-32 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2008.00991.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antioxidants--pharmacology<br/>Ascorbic Acid--pharmacology<br/>Benzodioxoles--pharmacology<br/>Cattle<br/>Color<br/>Food Handling--methods<br/>Food Irradiation--adverse effects<br/>Food Preservation--methods<br/>Food-Processing Industry--methods<br/>Lipid Peroxidation--drug effects<br/>Meat Products--standards<br/>Meat-Packing Industry--methods<br/>Oxidation-Reduction<br/>Phenols--pharmacology<br/>Time Factors<br/>Volatilization--drug effects<br/>alpha-Tocopherol--pharmacology