Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef

J.H. Houben, A. van Dijk, G. Eikelenboom, A.H. Hoving-Bolink

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageUndefined/Unknown
    Pages (from-to)331-336
    Number of pages6
    JournalMeat Science
    Volume55
    Publication statusPublished - 2000

    Keywords

    • Diergeneeskunde (DGNK)

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