Maillard reaction products as antioxidants in precooked ground beef

Journal article

Peer reviewed

M Alfawaz, J. S Smith and I. J Jeon

Food chemistry, Vol.51(3), pp.311-318

1994

Abstract

Biological and medical sciences

Food industries

Fundamental and applied biological sciences. Psychology

Meat and meat product industries

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Title: Maillard reaction products as antioxidants in precooked ground beef
Creators - without role: M Alfawaz - Kansas State University
J. S Smith - Kansas State University
I. J Jeon - Kansas State University
Publication Details: Food chemistry, Vol.51(3), pp.311-318
Publisher: Elsevier
Identifiers: 9925960308331
Academic Unit: Prince Sattam Bin Abdulaziz University
Language: English
Resource Type: Journal article