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The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat

1997

Guidera, J. | Kerry, J.P. | Buckley, D.J. | Lynch, P.B. | Morrissey, P.A. (Department of Food Technology, University College Cork, Cork (Ireland))

AGROVOC Keywords
blood brebis carne de carnero carne de cordero color colour couleur ewes lait lamb meat leche milk muscle muscles mutton oveja ovin ovinos sang sangre sheep suplementos supplements tocoferoles tocopherol tocopherols viande d'agneau viande ovine vitamin e vitamina e vitaminas vitamine vitamine e vitamins
Bibliographic information
Meat Science (United Kingdom)
Volume 45 Issue 1
Pagination
pp. 33-43
Other Subjects
Musculos; Complement alimentaire; Vitamin e acetate
Language
English
Note
26 ref.
1997-08-15
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