EFFECT OF ADDITION OF ANTIOXIDANTS TO FROZEN GROUND BEEF
- 1 January 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (1) , 139-144
- https://doi.org/10.1111/j.1365-2621.1960.tb17945.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The relation of synergist to antioxidant in fatsJournal of Oil & Fat Industries, 1954
- Antioxidants in aqueous fat systemsJournal of Oil & Fat Industries, 1951
- Flavones and Flavone Derivatives as AntioxidantsJournal of Dairy Science, 1947