Studies on Vitamin E and Meat Quality. 3. Effect of Feeding High Vitamin E Levels to Pigs on the Sensory and Keeping Quality of Cooked Ham

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 11, 1997, Pages 4309-4317

  De Winne, Ann ^a   Dirinck, Patrick ^a  

^a Chemical Biochemical Research Centre   (Belgium)

Author keywords

Cooked ham; Sensory quality; Vitamin E; Volatile composition

Indexed keywords

EID: 0001767482     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9701906     Document Type: Article

References (23)

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