Improvement of Color and Lipid Stability in Beef Longissimus with Dietary Vitamin E and Vitamin C Dip Treatment

✍ Scribed by MITSURU MITSUMOTO; R.G. CASSENS; D.M. SCHAEFER; R.N. ARNOLD; K.K. SCHELLER

• Book ID: 108818178
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 529 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb08622.x