Erratum to "Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef" [Meat Science, 52(1) (1999), 95]. [electronic resource]

By: Contributor(s): Producer: 20121002Description: 103 p. digitalISSN:
  • 0309-1740
Online resources: In: Meat science vol. 56
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Publication Type: Journal Article

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