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Reducing lipid oxidation in irradiated ground beef patties by natural antioxidants
(Texas A&M University, 2003)
Fresh ground beef patties with (1) no antioxidant, (2) 0.02% butylated hydroxyanisole/ butylated hydroxy toluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were partially aerobic packed, irradiated ...