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Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef
Jen-Hua Cheng, Herbert W. Ockerman
Asian-Australas J Anim Sci. 2013;26(2):282-286.   Published online February 1, 2013
DOI: https://doi.org/10.5713/ajas.2012.12419

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Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef
Asian-Australasian Journal of Animal Sciences. 2013;26(2):282-286   Crossref logo
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MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT
Warmed-over Flavor of Meat. 1987;19-39   Crossref logo
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Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef
Meat Science. 1998;49(1):65-78   Crossref logo
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EFFECTS OF PHOSPHATE, ASCORBIC ACID, ?-TOCOPHEROL AND SALT WITH NONVACUUM TUMBLING ON LIPID OXIDATION AND WARMED-OVER FLAVOR OF ROAST BEEF
Journal of Muscle Foods. 2007;18(3):313-329   Crossref logo
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Effect of phosphate with tumbling on lipid oxidation of precooked roast beef
Meat Science. 2003;65(4):1353-1359   Crossref logo
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HETEROATOMIC COMPOUNDS ASSOCIATED WITH BEEF FLAVOR
Warmed-over Flavor of Meat. 1987;193-236   Crossref logo
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Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed-Over Flavor in Precooked, Restructured Beef Chuck Roasts
Journal of Food Science. 1989;54(6):1431-1433   Crossref logo
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SCOPE OF WARMED-OVER FLAVOR AND ITS IMPORTANCE TO THE MEAT INDUSTRY
Warmed-over Flavor of Meat. 1987;1-18   Crossref logo
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Warmed-over Flavor of Meat. 1987;iv   Crossref logo
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Eliminating Warmed-Over Flavor in Precooked Food
Cornell Hotel and Restaurant Administration Quarterly. 1970;11(2):48-48   Crossref logo
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