Dietary vitamin E supplementation, an ascorbic acid preparation and packaging effects on colour stability and lipid oxidation in mince made from previously frozen lean beef

J.H. Houben, A. van Dijk, G. Eikelenboom

    Research output: Contribution to journalArticleAcademicpeer-review

    11 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)186-191
    JournalEuropean Food Research and Technology
    Publication statusPublished - 2002

    Cite this