| 000 | 00851 a2200241 4500 | ||
|---|---|---|---|
| 005 | 20250516063206.0 | ||
| 264 | 0 | _c20121002 | |
| 008 | 201210s 0 0 eng d | ||
| 022 | _a0309-1740 | ||
| 024 | 7 |
_a10.1016/s0309-1740(98)00153-3 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLynch, M P | |
| 245 | 0 | 0 |
_aEffect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef. _h[electronic resource] |
| 260 |
_bMeat science _cMay 1999 |
||
| 300 |
_a95-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aKerry, J P | |
| 700 | 1 | _aBuckley, D J | |
| 700 | 1 | _aFaustman, C | |
| 700 | 1 | _aMorrissey, P A | |
| 773 | 0 |
_tMeat science _gvol. 52 _gno. 1 _gp. 95-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0309-1740(98)00153-3 _zAvailable from publisher's website |
| 999 |
_c21291713 _d21291713 |
||