Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)
Luz H. Villalobos‐Delgado, Edith González‐Mondragón, Juana Ramirez-Andrade, A.Y. Salazar-Govea, J.T. Santiago-Castro
Topics & Concepts
ChemistryFood scienceLipid oxidationFlavourTBARSAntioxidantLipid peroxidationBiochemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSensory Analysis and Statistical Methods