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)
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