The relationship between lipid content in ground beef patties with rate of discoloration and lipid oxidation during simulated retail display

  1. Wang, Y.
  2. Domínguez, R.
  3. Lorenzo, J.M.
  4. Bohrer, B.M.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2021

Volume: 10

Número: 9

Tipo: Artigo

DOI: 10.3390/FOODS10091982 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus