Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork
Authors:
- D.J. BuckleyDBD.J. Buckley
- P.A. MorrisseyPMP.A. Morrissey
- P.B. LynchPLP.B. Lynch
- J.I. GrayJGJ.I. Gray
- 31 December 1992
- journal article
- Published by Elsevier in Meat Science
- Vol. 31 (2) , 229-241
Abstract
No abstract availableKeywords
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