2003•Meat ScienceRequires access

Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork

Preetha Jayasingh, Daren P. Cornforth

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Key concepts: Butylated hydroxytoluene, Chemistry, Food science, Antioxidant, Sodium, Biochemistry, Organic chemistry

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Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork — Research Paper | ScholarLens