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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2021

Volumen: 10

Número: 9

Type: Article

DOI: 10.3390/FOODS10091982 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus