| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538650 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Vitamin E enriched beef was tested in different packagings. ⺠MAPVSP provided the most desirable retail appearance. ⺠VSP-HB had the best colour stability. ⺠Packaging type affected meat colour stability more than α-tocopherol levels.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Renata T. Nassu, Bethany Uttaro, Jennifer L. Aalhus, Sophie Zawadski, Manuel Juárez, Michael E.R. Dugan,