Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties)

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Wills, Todd M ^a   DeWitt, Christina A Mireles ^a   Sigfusson, Halldor ^b   Bellmer, Danielle ^a  

^a OKLAHOMA STATE UNIVERSITY   (United States)

^b Gorton's Technology and Innovation Center   (United States)

Author keywords

Ground beef; Ohmic heating; Oxidation; Tocopherol; Vitamin E

Indexed keywords

EID: 33646347698     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15604.x     Document Type: Article

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