Open AccessQuality characteristics of ground round formulated with three fat sources
Author(s) -
Z. D. Callahan
Publication year - 2013
Publication title -
mospace institutional repository (university of missouri)
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.32469/10355/43045
Subject(s) - lipid oxidation , shelf life , iodine value , food science , thiobarbituric acid , chemistry , moisture , fatty acid , lipid peroxidation , biochemistry , oxidative stress , antioxidant , organic chemistry
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