Effect of dietary supplementation with vitamin E on characteristics of vacuum-packed lamb

Journal of the Science of Food and Agriculture

Volumn 87, Issue 4, 2007, Pages 651-659

  De La Fuente, Jesús ^a   Díaz, Maria Teresa ^a   Álvarez, Inmaculada ^a   Lauzurica, Sara ^b   Cañeque, Vicente ^a   Pérez, Concha ^b  

^a INIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Bacterial load; Lamb meat; Lipid oxidation; Meat pigment; Vacuum packed; Vitamin E

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; OVIS ARIES;

EID: 33847739370     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2759     Document Type: Article

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