Vitamin E supplementation and mechanical texture measurement of cooked poultry meat.

O. B. Kennedy, Barbara J. Stewart-Knox, P Mitchell, D. I. Thurnham

Research output: Contribution to journalArticle

LanguageEnglish
Pages85A
JournalPROCEEDINGS OF THE NUTRITION SOCIETY
Volume65
Issue numberSuppl.
Publication statusPublished - 2006

Cite this

Kennedy, O. B. ; Stewart-Knox, Barbara J. ; Mitchell, P ; Thurnham, D. I. / Vitamin E supplementation and mechanical texture measurement of cooked poultry meat. In: PROCEEDINGS OF THE NUTRITION SOCIETY. 2006 ; Vol. 65, No. Suppl. pp. 85A.
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Vitamin E supplementation and mechanical texture measurement of cooked poultry meat. / Kennedy, O. B.; Stewart-Knox, Barbara J.; Mitchell, P; Thurnham, D. I.

In: PROCEEDINGS OF THE NUTRITION SOCIETY, Vol. 65, No. Suppl., 2006, p. 85A.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Vitamin E supplementation and mechanical texture measurement of cooked poultry meat.

AU - Kennedy, O. B.

AU - Stewart-Knox, Barbara J.

AU - Mitchell, P

AU - Thurnham, D. I.

PY - 2006

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M3 - Article

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SP - 85A

JO - Proceedings of the Nutrition Society.

T2 - Proceedings of the Nutrition Society.

JF - Proceedings of the Nutrition Society.

SN - 0029-6651

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