Effects of Pyruvate on Lipid Oxidation and Ground Beef Color
Article first published online: 3 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 8, pages C886–C892, August 2012
How to Cite
Ramanathan, R., Mancini, R. A., Van Buiten, C. B., Suman, S. P. and Beach, C. M. (2012), Effects of Pyruvate on Lipid Oxidation and Ground Beef Color. Journal of Food Science, 77: C886–C892. doi: 10.1111/j.1750-3841.2012.02814.x
- Issue published online: 3 AUG 2012
- Article first published online: 3 AUG 2012
- MS 20120284 Submitted 2/23/2012, Accepted 5/14/2012.
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