Open AccessImpact of Novel Light Sources on Color and Flavor Oxidation of Beef
Author(s) -
Jennifer Cooper,
B. R. Wiegand,
A. Bulent Koc,
Leon Schumacher,
C. L. Lorenzen
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.107
Subject(s) - lipid oxidation , chemistry , thiobarbituric acid , food science , myoglobin , flavor , tbars , color measurement , biochemistry , lipid peroxidation , antioxidant , artificial intelligence , computer science
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