![Endogenous and exogenous α-tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs]()
Endogenous and exogenous α-tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packsJ.P Kerry; D.J Buckley; P.A Morrissey; K O'Sullivan; P.B Lynch · 1998