Dietary vitamin E supplementation, and ascorbic acid preparation, and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef.

J.H. Houben; A. van Dijk; G. Eikelenboom

Dietary vitamin E supplementation, and ascorbic acid preparation, and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef.

J.H. Houben, A. van Dijk, G. Eikelenboom

extern

Research output: Contribution to journal › Article › Academic › peer-review

Original language	Undefined/Unknown
Pages (from-to)	186-191
Number of pages	6
Journal	European Food Research and Technology
Volume	214
Publication status	Published - 2002

Cite this

@article{1aa757b4854e4e7c82520c4064d433a1,

title = "Dietary vitamin E supplementation, and ascorbic acid preparation, and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef.",

author = "J.H. Houben and {van Dijk}, A. and G. Eikelenboom",

year = "2002",

language = "Undefined/Unknown",

volume = "214",

pages = "186--191",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer Science and Business Media Deutschland GmbH",

}

Dietary vitamin E supplementation, and ascorbic acid preparation, and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef. / Houben, J.H.; van Dijk, A.; Eikelenboom, G.
In: European Food Research and Technology, Vol. 214, 2002, p. 186-191.

Research output: Contribution to journal › Article › Academic › peer-review

TY - JOUR

T1 - Dietary vitamin E supplementation, and ascorbic acid preparation, and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef.

AU - Houben, J.H.

AU - van Dijk, A.

AU - Eikelenboom, G.

PY - 2002

Y1 - 2002

M3 - Article

SN - 1438-2377

VL - 214

SP - 186

EP - 191

JO - European Food Research and Technology

JF - European Food Research and Technology

ER -