Reducing lipid oxidation in irradiated ground beef patties by natural antioxidants /

Fresh ground beef patties with (1) no antioxidant, (2) 0.02% butylated hydroxyanisole/ butylated hydroxy toluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were partially aerobic packed, irradiated at 0, 1.5, or 2.0 kGy (actual average levels 1.7 or 2.3 kGy), and stored at 4⁰C...

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Bibliographic Details

Main Author:	Movileanu, Iulia
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2003.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy