Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef
- 1 October 2001
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 59 (2), 133-140
- https://doi.org/10.1016/s0309-1740(01)00063-8
Abstract
No abstract availableKeywords
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