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Effect of ascorbic acid and oxygen species on iron-related lipid oxidation in meat homogenate

1998

Kim, S.M. | Cho, Y.S. (Kyungsan University, Chinju (Korea Republic). Faculty of Life Resource Engineering) | Lee, S.H. (Catholic University of Taegu-Hyosung, Taegu (Korea Republic). Department of Food Science and Technology) | Kim, D.G. (Taegu Polytechnic College, Taegu (Korea Republic). Department of Food Science and Nutrition) | Sung, S.K. (Yeungnam University, Chonan (Korea Republic). Department of Veterinary Medicine) | Kim, J.S. (Kon-kuk University, Seoul (Korea Republic). Department of Food Science and Technology)

AGROVOC Keywords
acide ascorbique acido ascorbico almacenamiento ascorbic acid beef bovin carne de res cattle commercialisation fer ganado bovino grasas vegetales hierro iron marketing mercadeo oxidation oxydation plant fats stockage storage viande bovine
Bibliographic information
Korean Journal of Animal Science
Volume 40 Issue 1 ISSN 0367-5807
Pagination
pp. 89-96
Other Subjects
Beurre vegetal; Oxidacion
Language
Ko
Note
Summaries (En, Ko)
1 illu.; 3 tables; 18 ref.
Type
Summary
1999-08-15
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