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

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 88, Issue 2, Pages 286-291

出版商

Elsevier BV

发表日期

2011-01-18

DOI

10.1016/j.meatsci.2011.01.002

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