Sensory and chemical assessment of pork supplemented with iron and vitamin E

Meat Science

Volumn 64, Issue 2, 2003, Pages 175-189

  O'Sullivan, M G ^a   Byrne, D V ^a   Nielsen, J H ^b   Andersen, H J ^b   Martens, M ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Iron; Pork; Sensory; Vitamin E; Vitamin E vitamin C co operation; Warmed over flavour

Indexed keywords

CHEMICAL ASSESSMENT;

IRON; MUSCLE; VITAMINS;

MEATS;

EID: 0037208119     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00177-8     Document Type: Article

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