Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry
- 1 October 2000
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 65 (7) , 1138-1141
- https://doi.org/10.1111/j.1365-2621.2000.tb10253.x
Abstract
No abstract availableKeywords
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