Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef
M. MITSUMOTO, C. FAUSTMAN, R.G. CASSENS, R.N. ARNOLD, D.M. SCHAEFER, K.K. SCHELLERVolume:
56
Year:
1991
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1991.tb08010.x
File:
PDF, 542 KB
english, 1991