Warmed-over flavor and lipid stability of beef: Effects of prior nutrition

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3309-3313

  Yang, A ^a   Brewster, M J ^a   Beilken, S L ^a   Lanari, M C ^a   Taylor, D G ^b   Tume, Ron K ^a  

^a CSIRO   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Lipid oxidation; Pasture and grain feeding; Vitamin E supplementation; Wamed over flavor

Indexed keywords

BOS TAURUS;

EID: 0036866240     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09584.x     Document Type: Article

References (20)

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