Oxidative Stability, Color, and Physicochemical and...

Journal of Food Quality 2020 / 10 Vol. 2020

Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

Moemeni, Ferdous, Yazdanpanah, Sedigheh, Wan, Chunpeng
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Volume:
2020
Journal:
Journal of Food Quality
DOI:
10.1155/2020/8886527
Date:
October, 2020
File:
PDF, 1.21 MB
2020
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