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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 packs

J.P Kerry; D.J Buckley; P.A Morrissey; K O'Sullivan; P.B Lynch

作者J.P Kerry; D.J Buckley; P.A Morrissey; K O'Sullivan; P.B Lynch
卷第31卷
期第3期
印刷ISSN0963-9969
文件大小207.66KB
发表时间1998
DOI10.1016/s0963-9969(98)00068-4

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