The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display
Yifei Wang(Tongji University), B. M. Bohrer(The Ohio State University), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia)
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