검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and alpha-tocopherol Liu F, Dai RT, Zhu JY, Li XM Journal of Food Engineering, 98(2), 170, 2010 |
| No. | Article |
|---|---|
| 1 |
Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and alpha-tocopherol Liu F, Dai RT, Zhu JY, Li XM Journal of Food Engineering, 98(2), 170, 2010 |