Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere
- 13 February 2002
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 76 (4), 407-415
- https://doi.org/10.1016/s0308-8146(01)00286-2
Abstract
No abstract availableKeywords
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