Open AccessGround Beef Oxidation is inhibited by Soluble Fraction of Mushroom
Author(s) -
Kayla E. Barkley,
Edward W. Mills
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.159
Subject(s) - mushroom , chemistry , food science , lipid oxidation , antioxidant , flavor , modified atmosphere , biochemistry , shelf life