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

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Kennedy, O. B., Stewart-Knox, Barbara J., Mitchell, P and Thurnham, D. I. (2006) Vitamin E supplementation and mechanical texture measurement of cooked poultry meat. PROCEEDINGS OF THE NUTRITION SOCIETY, 65 (Suppl. S). 85A. [Journal article]

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Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:11387
Deposited By:Dr Barbara Stewart-Knox
Deposited On:04 Feb 2010 16:10
Last Modified:04 Aug 2011 15:32

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