Work

Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs

Year: 1998

Type: article

Source: Meat Science

DOI: 10.1016/s0309-1740(98)00017-5

Authors: M.N. O'Grady, F.J. Monahan, J. Bailey, P. Allen, D.J. Buckley, M.G. Keane

Institutions: University College Dublin, Teagasc - The Irish Agriculture and Food Development Authority, University College Cork

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: W2115116325

FWCI: 6.363

Cites: 24

Cited by: 71

Related to: 10