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Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation.

K. Robbins, J. Jensen, KJ Ryan, C Homco-Ryan, FK McKeith, MS Brewer
Meat Science, Volume 64, Number 3, page 317-322 - 2003

BibTex references

@Article\{RJRHMB03,
  author       = "Robbins, K. and Jensen, J. and Ryan, KJ and Homco-Ryan, C and McKeith, FK and Brewer, MS",
  title        = "Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation.",
  journal      = "Meat Science",
  number       = "3",
  volume       = "64",
  pages        = "317-322",
  year         = "2003",
  url          = "http://legacy.sfos.uaf.edu/publications/2003/RJRHMB03"
}

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Reference number: 3303