Moisture loss and lipid oxidation for precooked ground-beef patties packaged in edible starch-alginate-based composite films

Journal of Food Science

Volumn 66, Issue 3, 2001, Pages 486-493

  Wu, Y ^a,b   Weller, C L ^a   Hamouz, F ^a   Cuppett, S ^a   Schnepf, M ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Wright Group   (United States)

Author keywords

Edible films; Lipid oxidation; Moisture loss; Precooked meat; Tocopherol

Indexed keywords

EID: 0034971650     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb16137.x     Document Type: Article

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