Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

Journal article

Peer reviewed

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

Journal of food science, Vol.74(6), pp.C432-C440

MS 20090031 Submitted 1/13/2009, Accepted 4/13/2009

08/2009

PMID: 19723179

Abstract

antioxidants

fat content

ground beef

irradiation

quality parameters

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Title: Fat Content Influences 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
D.U. Ahn - Iowa State University
Publication Details: Journal of food science, Vol.74(6), pp.C432-C440
Publisher: Blackwell Publishing Inc
Edition: MS 20090031 Submitted 1/13/2009, Accepted 4/13/2009
Number of pages: 9
Identifiers: 9919781608331
Academic Unit: King Faisal University
Language: English
Resource Type: Journal article