Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef (vol 52, page 95, 1999)

被引：2
|
作者：
Lynch, MP
Kerry, JP
Buckley, DJ
Faustman, C
Morrissey, PA
机构：
来源：
MEAT SCIENCE | 2000年 / 56卷 / 01期
关键词：
D O I：
10.1016/S0309-1740(00)00019-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：103 / 103
页数：1
相关论文
共 28 条
  • [1] Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef
    Lynch, MP
    Kerry, JP
    Buckley, DJ
    Faustman, C
    Morrissey, PA
    [J]. MEAT SCIENCE, 1999, 52 (01) : 95 - 99
  • [2] Effect of dietary vitamin E supplementation on beef colour stability
    Eikelenboom, G
    Hoving-Bolink, AH
    Kluitman, I
    Houben, JH
    Klont, RE
    [J]. MEAT SCIENCE, 2000, 54 (01) : 17 - 22
  • [3] Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork
    Houben, JH
    Eikelenboom, G
    Hoving-Bolink, AH
    [J]. MEAT SCIENCE, 1998, 48 (3-4) : 265 - 273
  • [4] Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef
    Gatellier, P
    Hamelin, C
    Durand, Y
    Renerre, M
    [J]. MEAT SCIENCE, 2001, 59 (02) : 133 - 140
  • [5] Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork
    Rojas, Martha C.
    Brewer, M. Susan
    [J]. JOURNAL OF FOOD QUALITY, 2008, 31 (02) : 173 - 188
  • [6] Influence of dietary vitamin E supplementation on beef colour stability
    Zgur, S
    Salobir, K
    [J]. VITAMINS AND ADDITIVES IN HUMAN AND ANIMAL NUTRITION, 1997, : 386 - 389
  • [7] Effect of the dietary supplementation with vitamin E on colour stability of packaged, sliced pasteurized ham
    Houben, JH
    Gerris, CVM
    [J]. MEAT SCIENCE, 1998, 50 (04) : 421 - 428
  • [8] Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks
    Galvin, K
    Lynch, AM
    Kerry, JP
    Morrissey, PA
    Buckley, DJ
    [J]. MEAT SCIENCE, 2000, 55 (01) : 7 - 11
  • [9] Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef
    Houben, JH
    van Dijk, A
    Eikelenboom, G
    Hoving-Bolink, AH
    [J]. MEAT SCIENCE, 2000, 55 (03) : 331 - 336
  • [10] Effect of dietary vitamin E supplementation on lipid and colour stability of chicken thigh meat
    Zouari, Nacim
    Elgharbi, Fatma
    Fakhfakh, Nahed
    Ben Bacha, Abir
    Gargouri, Youssef
    Miled, Nabil
    [J]. AFRICAN JOURNAL OF BIOTECHNOLOGY, 2010, 9 (15): : 2276 - 2283
123