Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

Publication date: Available online 12 May 2020Source: Meat ScienceAuthor(s): L.H. Villalobos-Delgado, E.G. González-Mondragón, J. Ramírez-Andrade, A.Y. Salazar-Govea, J.T. Santiago-Castro

Source: Meat Science - May 12, 2020 Category: Food Science Source Type: research