The effect of dietary vitamin E supplementation on the stability of oxidative and glycolytic pork muscles
M.G. O’Sullivan, J.P. Kerry, D.J. Buckley, P.B. Lynch and P.A. Morrison
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of dietary vitamin E supplementation on the stability of oxidative and glycolytic pork muscles
M.G. O’Sullivan, J.P. Kerry, D.J. Buckley, P.B. Lynch and P.A. Morrison