Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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2. Effect of long- or short-term feeding of α-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability
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4. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef
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