Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties
Britt, Caroline, Gomaa, Enayat A., Gray, J. Ian, Booren, Alden M.Volume:
46
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf980233y
Date:
December, 1998
File:
PDF, 68 KB
english, 1998