Dietary supplementation versus direct post mortem addition of -tocopherol on lipid and colour stability in cooked turkey breast patties

Author： Higgins F.M.   Kerry J.P.   Buckley D.J.   Morrissey P.A.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.31, Iss.3, 1998-04, pp. : 205-209

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