Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

Published 2009 View Full Article

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Title
Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 6, Pages C432-C440
Publisher
Wiley
Online
2009-06-06
DOI
10.1111/j.1750-3841.2009.01207.x

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