VITAMIN-E AND MEAT QUALITY

被引：176

作者：

MORRISSEY, PA

BUCKLEY, DJ

SHEEHY, PJA

MONAHAN, FJ

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK, DEPT FOOD TECHNOL, CORK, IRELAND

[2] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA

来源：

PROCEEDINGS OF THE NUTRITION SOCIETY | 1994年 / 53卷 / 02期

关键词：

D O I：

10.1079/PNS19940034

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：289 / 295

页数：7

共 33 条

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JOURNAL OF FOOD SCIENCE, 1993, 58 (01) :28-33

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GRAY, JI ;

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[4]

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[5]

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[6]

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[7]

BRANDON S, 1992, 38TH P INT C MEAT SC, P463

[8]

BUCKLEY DJ, 1992, VITAMIN E MEAT QUALI

[9] EFFECT OF ANTIOXIDANTS ON LIPID STABILITY IN RESTRUCTURED BEEF STEAKS [J].

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GRAY, JI ;

BOOREN, AM ;

PEARSON, AM ;

BUCKLEY, DJ .

JOURNAL OF FOOD SCIENCE, 1988, 53 (02) :656-657

[10] CATALYSIS OF LIPID OXIDATION BY IRON FROM AN INSOLUBLE FRACTION OF BEEF DIAPHRAGM MUSCLE [J].

DECKER, EA ;

CRUM, AD ;

SHANTHA, NC ;

MORRISSEY, PA .

JOURNAL OF FOOD SCIENCE, 1993, 58 (02) :233-&

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