Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Published 2010 View Full Article

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Title
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 85, Issue 3, Pages 402-409
Publisher
Elsevier BV
Online
2010-02-15
DOI
10.1016/j.meatsci.2010.02.008

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