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Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging

Author:

Xinyu Miao,Melindee Hastie,Minh Ha,Phyllis J. Shand,Robyn D. Warner

Publication:

Food Packaging and Shelf Life

Publisher:

Elsevier

Date:

January 2025

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