The effect of dietary vitamin E source and dose on lamb meat colour stability under retail conditions

L. Neto Leal, Veronique Alonso, J. Beltran, L.A. den Hartog, W.H. Hendriks, J. Martín-Tereso López

Research output: Contribution to conferenceAbstractAcademic

Original languageEnglish
Number of pages1
Publication statusPublished - Aug 2015
Event61st International Congress of Meat science and Technology (61st ICoMST) - Clermont Ferrand, France
Duration: 23 Aug 201528 Aug 2015

Conference

Conference61st International Congress of Meat science and Technology (61st ICoMST)
CountryFrance
CityClermont Ferrand
Period23/08/1528/08/15

Cite this

Neto Leal, L., Alonso, V., Beltran, J., den Hartog, L. A., Hendriks, W. H., & Martín-Tereso López, J. (2015). The effect of dietary vitamin E source and dose on lamb meat colour stability under retail conditions. Abstract from 61st International Congress of Meat science and Technology (61st ICoMST), Clermont Ferrand, France.