Endogenous and exogenous α-tocopherol supplementation: Effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs

Food Research International

Volumn 31, Issue 3, 1998, Pages 211-216

  Kerry, J P ^a   Buckley, D J ^a   Morrissey, P A ^a   O'Sullivan, K ^a   Lynch, P B ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC   (Ireland)

Author keywords

tocopherol; Endogenous; Exogenous; Oxidation; Packaging; Pork; Warmed over flavour

Indexed keywords

ALPHA TOCOPHEROL; FOOD ANALYSIS; FOOD PROCESSING; LIPID METABOLISM;

EID: 0032419537     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00068-4     Document Type: Article

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