Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable protein.
D000818:Animals; D000975:Antioxidants; D002417:Cattle; D002849:Chromatography, Gas; D003080:Cold Temperature; D003296:Cooking; D004041:Dietary Fats; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D005519:Food Preservation; D007700:Kinetics; D008055:Lipids; D008460:Meat / Q000592:standards*; D010084:Oxidation-Reduction; D010940:Plant Proteins; D013997:Time Factors; D014675:Vegetables
D000975:Antioxidants; D004041:Dietary Fats; D005227:Fatty Acids; D008055:Lipids; D010940:Plant Proteins