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Results: 1-3 |
Results: 3
COLOR COORDINATES FOR ASSESSMENT OF DIETARY VITAMIN-E EFFECTS ON BEEFCOLOR STABILITY
Authors: LIU Q SCHELLER KK ARP SC SCHAEFER DM FRIGG M
Citation: Q. Liu et al., COLOR COORDINATES FOR ASSESSMENT OF DIETARY VITAMIN-E EFFECTS ON BEEFCOLOR STABILITY, Journal of animal science, 74(1), 1996, pp. 106-116
TITRATION OF FRESH MEAT COLOR STABILITY AND MALONDIALDEHYDE DEVELOPMENT WITH HOLSTEIN STEERS FED VITAMIN-E-SUPPLEMENTED DIETS
Authors: LIU Q SCHELLER KK ARP SC SCHAEFER DM WILLIAMS SN
Citation: Q. Liu et al., TITRATION OF FRESH MEAT COLOR STABILITY AND MALONDIALDEHYDE DEVELOPMENT WITH HOLSTEIN STEERS FED VITAMIN-E-SUPPLEMENTED DIETS, Journal of animal science, 74(1), 1996, pp. 117-126
DIETARY ALPHA-TOCOPHERYL ACETATE CONTRIBUTES TO LIPID STABILITY IN COOKED BEEF
Authors: LIU Q SCHELLER KK SCHAEFER DM ARP SC WILLIAMS SN
Citation: Q. Liu et al., DIETARY ALPHA-TOCOPHERYL ACETATE CONTRIBUTES TO LIPID STABILITY IN COOKED BEEF, Journal of food science, 59(2), 1994, pp. 288-290
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