Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil.

Foods · 2024 · PMC11011410 · PMID 38611403

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an increasing trendno p-value reported

Initially, the TBARS value of fried steaks was recorded at 0.35 mg/kg, and throughout storage, the TBARS values for all steak groups exhibited an increasing trend.

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