Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef (Q82394103)
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scientific article published on 01 July 2000
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef |
scientific article published on 01 July 2000 |
Statements
Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef (English)
J H Houben
A van Dijk
G Eikelenboom
A H Hoving-Bolink