Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display |
Lee, Sung Ki
(Department of Animal Food Science and Technology, Kangwon National University)
Kim, Yong Sun (Institute of Animal Resources, Kangwon National University) Liang, Cheng Yun (Department of Animal Food Science and Technology, Kangwon National University) Song, Young Han (Division of Animal Resource Science, Kangwon National University) |
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