Effect of dietary vitamin E on physicochemical and fatty...

Food Chemistry 2018 / 01 Vol. 239

Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb

Bellés, M., Leal, L.N., Díaz, V., Alonso, V., Roncalés, P., Beltrán, J.A.
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Volume:
239
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.06.076
Date:
January, 2018
File:
PDF, 481 KB
english, 2018
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