Alteration of cooked and processed meat properties via dietary supplementation of vitamin E

Original language	English
Title of host publication	Antioxidants in muscle foods
Editors	E. Decker, C. Faustman, C. J. Lopez-Bote
Number of pages	28
Place of Publication	New York
Publisher	IEEE Computer Society Press
Publication date	2000
Pages	367-394
ISBN (Print)	0-471-31454-4
Publication status	Published - 2000

Cite this

@inbook{b84208e0a1b911ddb6ae000ea68e967b,

title = "Alteration of cooked and processed meat properties via dietary supplementation of vitamin E",

author = "G. Bertelsen and C. Jensen and Skibsted, {L. H.}",

year = "2000",

language = "English",

isbn = "0-471-31454-4",

pages = "367--394",

editor = "E. Decker and C. Faustman and Lopez-Bote, {C. J.}",

booktitle = "Antioxidants in muscle foods",

publisher = "IEEE Computer Society Press",

}

TY - CHAP

T1 - Alteration of cooked and processed meat properties via dietary supplementation of vitamin E

AU - Bertelsen, G.

AU - Jensen, C.

AU - Skibsted, L. H.

PY - 2000

Y1 - 2000

M3 - Book chapter

SN - 0-471-31454-4

SP - 367

EP - 394

BT - Antioxidants in muscle foods

A2 - Decker, E.

A2 - Faustman, C.

A2 - Lopez-Bote, C. J.

PB - IEEE Computer Society Press

CY - New York

ER -