Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)
Todd M. Wills, Christina A. Mireles Dewitt, Halldor Sigfusson, Danielle BellmerVolume:
71
Year:
2006
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2006.tb15604.x
File:
PDF, 478 KB
english, 2006