Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef

Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef

Research Authors
Ismail, H.A., E.J. Lee, K.Y. Ko and D.U. Ahn
Research Department
Department of Food Hygiene
Research Journal
Meat. Sci
Research Member
Hesham Abdel-Moez Ahmed Ismail
Research Pages
PP. 582-591
Research Rank
2
Research Year
2008

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