A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system
Beom Jun Lee, Deloy G. Hendricks, Daren P. CornforthVolume:
51
Year:
1999
Language:
english
DOI:
10.1016/s0309-1740(98)00121-1
File:
PDF, 264 KB
english, 1999