Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (Oxidative stability of cooked patties)
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 71, no. 3 (2006), p. C109-114 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01061cab#a22003374c#4500 | ||
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| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (Oxidative stability of cooked patties) |
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| 650 | # | 4 | |a Oxidación |
| 650 | # | 4 | |a Cocción |
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| 650 | # | 4 | |a Almacenamiento en frío |
| 650 | # | 4 | |a Vitamina E |
| 653 | # | # | |a Hamburguesas |
| 653 | # | # | |a Estabilidad oxidativa |
| 700 | 1 | # | |a Wills, Todd M. |
| 700 | 1 | # | |a DeWitt, Christina A. Mireles |
| 700 | 1 | # | |a Sigfusson, Halldor |
| 700 | 1 | # | |a Bellmer, Danielle |
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