The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs

Meat Science

Volumn 55, Issue 1, 2000, Pages 39-45

  O'Grady, M N ^a   Monahan, F J ^a   Burke, R M ^a   Allen, P ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034406899     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00123-0     Document Type: Article

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