S. Lee

The effects of antioxidant combinations on color and lipid oxidation in n−3 oil fortified ground beef patties

S. Lee, Eric A. Decker, C. Faustman et al. · Meat Science · 2005 · 112 citations

Nutrition, N−3 Oil, Animal Nutrition +12

Effect of antioxidants on stabilization of meat products fortified with n− 3 fatty acids

S. Lee, C. Faustman, D. Djordjević et al. · Meat Science · 2005 · 94 citations

Food Chemistry, Nutrition, Biochemistry +9

Effects of reducing agents on premature browning in ground beef

Hilary A. Sepe, C. Faustman, S. Lee et al. · Food Chemistry · 2004 · 45 citations

Animal Nutrition, Animal Science, Premature Browning +9

Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef

Surendranath P. Suman, C. Faustman, S. Lee et al. · Meat Science · 2004 · 33 citations

Meat Packaging, Animal Nutrition, High-oxygen Packaging +10

Interaction of Fish Myoglobin and Myofibrillar Proteins

Manat Chaijan, S. Benjakul, Wonnop Visessanguan et al. · Journal of Food Science · 2008 · 22 citations