Authors:
Parkington, JK
Xiong, YL
Blanchard, SP
Xiong, S
Wang, B
Srinivasan, S
Froning, GW
Citation: Jk. Parkington et al., Chemical and functional properties of oxidatively modified beef heart surimi stored at 2 degrees C, J FOOD SCI, 65(3), 2000, pp. 428-433