Effect of adding Rhus verniciflua stokes oil on the oxidative stability of salted cooked beef patties with different internal temperatures
S.M. Kang and S.K Lee
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of adding Rhus verniciflua stokes oil on the oxidative stability of salted cooked beef patties with different internal temperatures
S.M. Kang and S.K Lee