Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored
Sickler, Marsha L., Claus, James R., Marriott, Norman G., Eigel, William N., Wang, HengjianVolume:
94
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.03.011
Date:
July, 2013
File:
PDF, 603 KB
english, 2013