Effect of γ-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2423–2429, October 2003
How to Cite
Kim, J.-S., Suh, M.-H., Yang, C.-B. and Lee, H. G. (2003), Effect of γ-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef. Journal of Food Science, 68: 2423–2429. doi: 10.1111/j.1365-2621.2003.tb07040.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030177 Submitted 4/4/03, Revised 6/9/03, Accepted 7/30/03.
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