Effect of ascorbic acid with tumbling on lipid oxidation of precooked roast beef

Journal of Muscle Foods

Volumn 15, Issue 2, 2004, Pages 83-93

  Cheng, Jen Hua ^a   Ockerman, Herbert W ^b  

^a TOKO UNIVERSITY   (Taiwan)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CATALYSTS; CONCENTRATION (PROCESS); DECOMPOSITION; FLAVORS; IRON; MEATS; MOISTURE; NUTRITION; OXIDATION; PH EFFECTS; PROTEINS; VITAMINS;

BACTERIAL GROWTH; LIPID OXIDATION; MICROBIAL QUALITY; REFIGERATED STORAGE;

LIPIDS;

BACTERIA (MICROORGANISMS);

EID: 3242721531     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.tb00713.x     Document Type: Article

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