EFFECT OF ANTIOXIDANTS ON LIPID STABILITY IN RESTRUCTURED BEEF STEAKS

被引：31
|
作者：
CRACKEL, RL [1 ]
GRAY, JI [1 ]
BOOREN, AM [1 ]
PEARSON, AM [1 ]
BUCKLEY, DJ [1 ]
机构：
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI HUMAN NUTR,E LANSING,MI 48824
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb07780.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：656 / 657
页数：2
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