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关键词
书目信息
Korean Journal of Animal Science
卷
40
期
1
ISSN
0367-5807
页码
pp. 89-96
其它主题
Beurre vegetal; Oxidacion
语言
注释
Summaries (En, Ko)
1 illu.; 3 tables; 18 ref.
类型
Summary
1999-08-15
AGRIS AP
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