Synergistic effect of L-ascorbic acid and α-tocopherol acetate on the quality of ground chevon during refrigerated storage

Journal of Food Science and Technology

Volumn 38, Issue 3, 2001, Pages 220-226

  Verma, S P ^a   Sahoo, J ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Ascorbic acid; Ground chevon; Meat quality; Pre blending; Refrigerated storage; Tocopherol acetate

Indexed keywords

EID: 0035328823     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (47)