||Dietary vitamin E supplementation, an ascorbic acid preparation and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef
Houben, J.H.; Dijk, A. van; Eikelenboom, G.
||European Food Research and Technology 214 (2002). - ISSN 1438-2377 - p. 186 - 191.
||ID Lelystad, Institute for Animal Science and Health
||Refereed Article in a scientific journal
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