Conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties /

Bibliographic Details

Main Author:	Chae, Sung Hee, 1975-
Other Authors:	Smith, Stephen B. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2007]
Subjects:	Major food science and technology. Fatty acid composition Lipid oxidation Irradiation SensoryEvaluation CLA
Online Access:	Link to OAK Trust copy