Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia

Meat Science

Volumn 52, Issue 1, 1999, Pages 111-118

  Zerby, H N ^a   Belk, K E ^a   Ahola, J K ^a   Sofos, J N ^a   Schaefer, D M ^b   Morgan, J B ^c   Smith, G C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Beef; Color; Microbial; Vitamin E; Tocopherol

Indexed keywords

BOS TAURUS;

EID: 0039459951     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00155-7     Document Type: Article

References (11)

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