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Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Di
Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Di
상세정보
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Effects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display / Sung Ki Lee ; Yong Sun Kim
- 형태사항
- pp. 1529-1534
- 키워드
- EFFECTS DIETARY VITAMIN SUPPLEMENTATION COLOR STABILITY LIPID OXIDATION REDUCING ABILITY HANWOO KOREAN CATTLE BEEF RETAIL DISPLAY
- 기타저자
- Sung Ki Lee
- 기타저자
- Yong Sun Kim
- 모체레코드
- 모체정보확인
- Control Number
- shingu:192832
MARC
008030729s2003 US a a ENG■022 ▼a10112367
■245 ▼aEffects of Dietary Vitamin E Supplementation on Color Stability, Lipid Oxidation and Reducing Ability of Hanwoo (Korean Cattle) Beef during Retail Display▼dSung Ki Lee▼eYong Sun Kim
■300 ▼app. 1529-1534
■653 ▼aEFFECTS▼aDIETARY▼aVITAMIN▼aSUPPLEMENTATION▼aCOLOR▼aSTABILITY▼aLIPID▼aOXIDATION▼aREDUCING▼aABILITY▼aHANWOO▼aKOREAN▼aCATTLE▼aBEEF▼aRETAIL▼aDISPLAY
■700 ▼aSung Ki Lee
■700 ▼aYong Sun Kim
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2003년 10월호 (제16권 10호)▼d2003, 10
■SIS ▼aS020295▼b64636▼h4▼s2▼fP
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