Conjugated linoleic acid reduces lipid oxidation in aerobically stored, cooked ground beef patties

Journal of Food Science

Volumn 69, Issue 8, 2004, Pages

  Chae, S H ^a   Keeton, J T ^a   Smith, S B ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef; Conjugated linoleic acid; Fatty acid oxidation

Indexed keywords

EID: 7444245533     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09895.x     Document Type: Article

References (21)

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