Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef - Concepedia

Concepedia

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Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef

159

Citations

16

References

2000

Year

J.H. Houben, Albert van Dijk, G. Eikelenboom, A.H. Hoving-Bolink

NutritionMinced BeefAnimal NutritionFat LevelAgricultural EconomicsFeed AdditiveColour StabilityMetabolismMeat QualityMeat Packaging

References

	Year	Citations

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