Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat

Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat

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Veröffentlicht in:ACS food science & technology 2021-06, Vol.1 (5), p.899-907
Hauptverfasser: Djouab, Amrane, Aïder, Mohammed
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doi_str_mv 10.1021/acsfoodscitech.1c00088
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title Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat
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