Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork

Meat Science

Volumn 48, Issue 3-4, 1998, Pages 265-273

  Houben, J H ^a   Eikelenboom, G ^b   Hoving Bolink, A H ^b  

^a UTRECHT UNIVERSITY   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

SUS SCROFA;

EID: 0032219570     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00103-4     Document Type: Article

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