The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products

Food Research International

Volumn 31, Issue 1, 1998, Pages 59-63

  Walsh, M M ^a   Kerry, J F ^a   Buckley, D J ^a   Morrissey, P A ^a   Lynch, P B ^b   Arendt, E ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC   (Ireland)

Author keywords

tocopheryl; Colour; Ham; Nitrite; Oxidation; Pork; TBARS

Indexed keywords

ALPHA TOCOPHEROL; DIET SUPPLEMENTATION; FLUORESCENCE; FOOD PACKAGING; FOOD PROCESSING; FOOD PRODUCT; NITRITE;

EID: 0032444868     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00061-1     Document Type: Article

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