Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

  1. Gómez, I.
  2. Beriain, M.J.
  3. Mendizabal, J.A.
  4. Realini, C.
  5. Purroy, A.
Journal:
Food Science and Nutrition

ISSN: 2048-7177

Year of publication: 2016

Volume: 4

Issue: 1

Pages: 67-79

Type: Article

DOI: 10.1002/FSN3.251 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus