Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef
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| Description | scientific article published on January 15, 2011 |
| Author/s |
author: Hyun-Dong Paik |
| Publication date | January 15, 2011 |
| Language | English |
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| Access work |
https://api.elsevier.com/content/article/PII:S0309174011000052?httpAccept=text/xml |
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| Missing/wrong data? | Edit Wikidata item |