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2018•Unpublished venueRequires access

A comparison of two thiobarbituric acid reactive substances (TBARS) methods applied to aged beef evaluation

Benjamin W.B. Holman, Eric N. Ponnampalam, Ashleigh K. Kilgannon, Yimin Zhang, Matthew G. Kerr, Kristy L. Bailes, David Hopkins

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Key concepts: TBARS, Thiobarbituric acid, Chemistry, Food science, Mathematics, Biochemistry, Antioxidant, Lipid peroxidation

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