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 -