Endogenous and exogenous α-tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs
J.P Kerry, D.J Buckley, P.A Morrissey, K O'Sullivan, P.B LynchVolume:
31
Year:
1998
Language:
english
DOI:
10.1016/s0963-9969(98)00068-4
File:
PDF, 208 KB
english, 1998