Effect of high pressure after the addition of vegetable oil on the safety and quality of beef loin

Korean Journal for Food Science of Animal Resources

Volumn 32, Issue 1, 2012, Pages 68-76

  Jung, Yeonkook ^a   Jung, Samooel ^a   Lee, Hyun Jung ^a   Kang, Mingu ^a   Lee, Soo Kee ^a   Kim, Yun Ji ^b   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Fatty acids; Grape seed oil; High pressure; Olive oil; Quality; Safety

Indexed keywords

EID: 84877319110     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2012.32.1.68     Document Type: Article

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