Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties - Concepedia

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Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

243

Citations

12

References

2005

Year

Mitsuru MITSUMOTO, M.N. O’Grady, Joe P. Kerry, D.J. Buckley

Food ChemistryNutritionTea CatechinsFood AnalysisFood PreservationChilled StoragePublic HealthMeat QualitySensory EvaluationFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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