EFFECT OF ADDING VITAMIN E WITH NON-VACUUM TUMBLING ON QUALITY OF PRECOOKED ROAST BEEF. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 1, p. 72–77, 2016. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/385. Acesso em: 13 aug. 2026.