Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

Journal article

Peer reviewed

H.A. Ismail, E.J. Lee, K.Y. Ko, H.D. Paik and D.U. Ahn

Journal of food science, Vol.74(1), pp.C25-C32

MS 20080185 Submitted 3/12/2008, Accepted 9/25/2008

01/2009

PMID: 19200082

Abstract

antioxidants

application methods

ground beef

irradiation

quality parameters

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Title: Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
Creators - without role: H.A. Ismail - Iowa State University
E.J. Lee - Iowa State University
K.Y. Ko - Iowa State University
H.D. Paik - Iowa State University
D.U. Ahn - Iowa State University
Publication Details: Journal of food science, Vol.74(1), pp.C25-C32
Publisher: Blackwell Publishing Inc
Edition: MS 20080185 Submitted 3/12/2008, Accepted 9/25/2008
Number of pages: 8
Identifiers: 9919940008331
Academic Unit: King Faisal University
Language: English
Resource Type: Journal article