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December 24, 2014RSC Advances

Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties

Pedro Guerrero Maurice G. O’Sullivan Joe P. Kerry Koro de la Caba

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Abstract

There was no significant change in lipid oxidation up to day 10 of storage for soy-protein-coated samples.

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Cite This Study

Guerrero et al. (2014) studied this question.

synapsesocial.com/papers/6a9f55f3f5608129de53e3b7 https://doi.org/10.1039/c4ra13421d

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