Effect of dietary α-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

International Journal of Food Science and Technology

Volumn 36, Issue 6, 2001, Pages 631-639

  Dineen, N ^a   Kerry, J P ^a   Buckley, D J ^a   Morrissey, P A ^a   Arendt, E K ^a   Lynch, P B ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC   (Ireland)

Author keywords

Colour stability; Cured meats; Lipid oxidation; Vitamin E

Indexed keywords

EID: 0035648247     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00504.x     Document Type: Article

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