Colour stability and vitamin E content of fresh and processed pork

Food Chemistry

Volumn 67, Issue 2, 1999, Pages 163-171

  Zanardi, E ^a   Novelli, E ^b   Ghiretti, G P ^a   Dorigoni, V ^a   Chizzolini, R ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

Author keywords

Colour; Pork; Stability; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL;

ANIMAL TISSUE; ARTICLE; COLOR; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; MEAT; NONHUMAN; SWINE;

ANIMALIA; HELIANTHUS;

EID: 0032840034     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00114-4     Document Type: Article

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