Open AccessPomegranate Rind Extract Limits Ground Beef Color Discoloration and Lipid Oxidation
Author(s) -
T. M. Neilson,
Morgan Pfeiffer,
G. G. Mafi,
D. L. VanOverbeke,
Ranjith Ramanathan
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.163
Subject(s) - lipid oxidation , food science , chemistry , shelf life , vacuum packing , thiobarbituric acid , antioxidant , lipid peroxidation , biochemistry
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