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About this Agricultural and Biological Sciences article
EFFECTS OF PHOSPHATE, ASCORBIC ACID, α‐TOCOPHEROL AND SALT WITH NONVACUUM TUMBLING ON LIPID OXIDATION AND WARMED‐OVER FLAVOR OF ROAST BEEF by JEN-HUA CHENG; HERBERT W. OCKERMAN is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- JEN-HUA CHENG; HERBERT W. OCKERMAN
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Food and Nutrition Press, Inc.; Wiley (ISSN 1046-0756)
- Published
- 2007
- Field
- Agricultural and Biological Sciences (Life Sciences)