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

Any de publicació: 2021

Volum: 10

Número: 9

Tipus: Article

DOI: 10.3390/FOODS10091982 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus