Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

✍ Scribed by E. Kasapidou; J.D. Wood; R.I. Richardson; L.A. Sinclair; R.G. Wilkinson; M. Enser

• Book ID: 116738499
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 323 KB
• Volume: 90
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.11.031