Publication | Closed Access
Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation
151
Citations
19
References
2001
Year
Food ChemistryNutritionα-Tocopheryl AcetateMeat PackagingFood Bioactive CompoundBeef PattiesFood AnalysisFeed AdditiveNatural AntioxidantsMeat QualityFood PreservativesFood SafetyOxidative StressHealth Sciences
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