Effects of ascorbic acid and antioxidants on color, lipid...

Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

D.U Ahn, K.C Nam
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Volume:
71
Year:
2004
Language:
english
Pages:
6
DOI:
10.1016/j.radphyschem.2004.04.012
File:
PDF, 191 KB
english, 2004
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