S: Sensory & Food Quality
Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties
Version of Record online: 8 OCT 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 11, pages S1793–S1799, November 2013
How to Cite
Schevey, C. T., Toshkov, S. and Brewer, M. S. (2013), Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties. Journal of Food Science, 78: S1793–S1799. doi: 10.1111/1750-3841.12276
- Issue online: 19 NOV 2013
- Version of Record online: 8 OCT 2013
- Manuscript Accepted: 8 SEP 2013
- Manuscript Received: 15 APR 2013
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