Work

Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaks

Year: 1987

Type: article

Source: Meat Science

DOI: 10.1016/0309-1740(87)90063-5

Authors: Takahide Okayama, Toshinori Imai, Minoru Yamanoue

Institution: Kobe University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2070115752

FWCI: 1.428

Cites: 14

Cited by: 53

Related to: 10