Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	719–726
Journal	Journal of the Science of Food and Agriculture
Volume	92
DOIs	https://doi.org/10.1002/jsfa.4715
Publication status	Published - 2012

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@article{d08b8addee5844ffbf5e9e506bf2c262,

title = "Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations",

author = "Y. Li and Shimin Liu",

year = "2012",

doi = "10.1002/jsfa.4715",

language = "English",

volume = "92",

pages = "719–726",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

publisher = "John Wiley & Sons",

}

TY - JOUR

T1 - Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations

AU - Li, Y.

AU - Liu, Shimin

PY - 2012

Y1 - 2012

U2 - 10.1002/jsfa.4715

DO - 10.1002/jsfa.4715

M3 - Article

C2 - 22102139

SN - 0022-5142

VL - 92

SP - 719

EP - 726

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

ER -