Work

Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review

Year: 2005

Type: article

Source: Food Science and Biotechnology

Authors: Byungrok Min, Dong U. Ahn

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1499259217

FWCI: 10.65

Cites: 135

Cited by: 460

Related to: 10