Endogenous and exogenous α-tocopherol supplementation: Effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs
- J. P. Kerry
- , D. J. Buckley
- , P. A. Morrissey
- , K. O'Sullivan
- , P. B. Lynch
- Teagasc - Irish Agriculture and Food Development Authority
Research output: Contribution to journal › Article › peer-review