Erratum to “Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef” [Meat Science, 52(1) (1999), 95]
M.P. Lynch, J.P. Kerry, D.J. Buckley, C. Faustman, P.A. MorrisseyVolume:
56
Year:
2000
Language:
english
DOI:
10.1016/s0309-1740(00)00019-x
File:
PDF, 52 KB
english, 2000