Vacuum-Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life and Sensory Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb04550.x/fullpdf
Reference22 articles.
1. Dietary Antioxidants and Storage Affect Chemical Characteristics of ?-3 Fatty Acid Enriched Broiler Chicken Meats
2. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality
3. Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat Animals
4. Sensory and Chemical Characteristics of Precooked Mircrowave-Reheatable Pork Roasts
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5. Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat;Improving the Sensory and Nutritional Quality of Fresh Meat;2009
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