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Dietary supplementation versus direct post mortem addition of α-tocopherol on lipid and colour stability in cooked turkey breast patties

Dietary supplementation versus direct post mortem addition of α-tocopherol on lipid and colour stability in cooked turkey breast patties

F.M. Higgins; J.P. Kerry; D.J. Buckley; P.A. Morrissey

作者F.M. Higgins; J.P. Kerry; D.J. Buckley; P.A. Morrissey
卷第31卷
期第3期
印刷ISSN0963-9969
文件大小119.51KB
发表时间1998
DOI10.1016/s0963-9969(98)00067-2

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