Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef.
Lynch, M P
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. [electronic resource] - Meat science May 1999 - 95-9 p. digital
Publication Type: Journal Article
0309-1740
10.1016/s0309-1740(98)00153-3 doi
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. [electronic resource] - Meat science May 1999 - 95-9 p. digital
Publication Type: Journal Article
0309-1740
10.1016/s0309-1740(98)00153-3 doi