Work

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

Year: 2005

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2004.11.010

Authors: Mitsuru Mitsumoto, Michael N. O’Grady, Joe P. Kerry, D. Joe Buckley

Institutions: Institute of Livestock and Grassland Science, University College Cork

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W1970151868

FWCI: 12.24

Cites: 16

Cited by: 255

Related to: 10