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]

✍ Scribed by M.P. Lynch; J.P. Kerry; D.J. Buckley; C. Faustman; P.A. Morrissey

• Book ID: 117496077
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 52 KB
• Volume: 56
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(00)00019-x