Vitamin E does not counteract the shortened shelf life of long-stored pork with increasing levels of intramuscular fat
C. G. Jose A C and J. C. Kim B
+ Author Affiliations
- Author Affiliations
A Murdoch University, Murdoch, WA 6150.
B Department of Agriculture and Food, South Perth, WA 6151.
C Corresponding author. Email: c.jose@murdoch.edu.au
Animal Production Science 55(12) 1467-1467 https://doi.org/10.1071/ANv55n12Ab106
Published: 11 November 2015
References
Calnan HB, Jacob RH, Pethick DW, Gardner GE (2014) Meat Science 96, 1049–1057.| Crossref | GoogleScholarGoogle Scholar |
Jose CG, Gardner GE, Pethick DW, Jacob RH (2008) International Congress of Meat Science & Technology 54 , 149, eds LC Hoffman, EC Webb, D Lister, E Puolanne, A Hugo, K McMillin, PE Strydom.
Lanari MC, Schaefer DM, Scheller KK (1995) Meat Science 41, 237–250.
| Crossref | GoogleScholarGoogle Scholar |
