Ismail, H A <br/><br/>
Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef.  [electronic resource] 

 -  Journal of food science  Aug 2009 
 - C432-40 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2009.01207.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Analysis of Variance<br/>Animals<br/>Antioxidants--administration & dosage<br/>Ascorbic Acid--chemistry<br/>Benzodioxoles--chemistry<br/>Carbon Monoxide--analysis<br/>Cattle<br/>Fats--analysis<br/>Food Irradiation--adverse effects<br/>Lipid Peroxidation--radiation effects<br/>Meat--analysis<br/>Odorants--prevention & control<br/>Oxidation-Reduction--radiation effects<br/>Phenols--chemistry<br/>Pigmentation--radiation effects<br/>Quality Control<br/>Radiation, Ionizing<br/>Refrigeration<br/>Time Factors<br/>Volatile Organic Compounds--analysis<br/>alpha-Tocopherol--chemistry