Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

Published 2011 View Full Article

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Title
Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 88, Issue 2, Pages 286-291
Publisher
Elsevier BV
Online
2011-01-18
DOI
10.1016/j.meatsci.2011.01.002

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