Nutritional Composition and Lipid Oxidation Stability of Beef
Patties Packed with Biodegradable and Non-Biodegradable
Materials

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Nutritional Composition and Lipid Oxidation Stability of Beef Patties Packed with Biodegradable and Non-Biodegradable Materials

Application of bio-based packaging materials have been shown to prevent moisture loss, reduce lipid oxidation and improve flavor attributes of foods. Biopolymers can be classified according to the method of production or mode of degradation. Properties of biopolymer can be tailored through polymer...

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Bibliographic Details
Main Author:	Ling, Lim Siok
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2013
Subjects:	R5-920 Medicine (General)
Online Access:	http://eprints.usm.my/56269/ http://eprints.usm.my/56269/1/LIM%20SIOK%20LING%20-%20e.pdf

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