title: Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Ju-Hui
authors.initials: JH
authors.lastname: Choe
authors.forename: Aera
authors.initials: A
authors.lastname: Jang
authors.forename: Eui-Soo
authors.initials: ES
authors.lastname: Lee
authors.forename: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.forename: Doo-Jeong
authors.initials: DJ
authors.lastname: Han
authors.forename: Hack-Youn
authors.initials: HY
authors.lastname: Kim
authors.forename: Mi-Ai
authors.initials: MA
authors.lastname: Lee
authors.forename: So-Yeon
authors.initials: SY
authors.lastname: Shim
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim