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.

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DOI: 10.3390/FOODS10091982 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus