1. Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour. (15th November 2015) Authors: Yi, G.; Grabež, V.; Bjelanovic, M.; Slinde, E.; Olsen, K.; Langsrud, O.; Phung, V.T.; Haug, A.; Oostindjer, M.; Egelandsdal, B. Journal: Food chemistry Issue: Volume 187(2015) Page Start: 563 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗