Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO 4 , rapeseed oil and vitamin E-Reference-Cited by-同舟云学术

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Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO 4 , rapeseed oil and vitamin E

Published:1998-11-02 Issue:5 Volume:207 Page:363-368
ISSN:1431-4649
Container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
language:
Short-container-title:Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

Author:

Jensen Claus,Skibsted Leif H.,Bertelsen G.

Publisher

Springer Science and Business Media LLC

Link

http://link.springer.com/content/pdf/10.1007/s002170050346.pdf

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia;Poultry Science;2017-06

4. Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum);Animal Production Science;2016

5. How meat quality and sensory perception is influenced by feeding poultry plant extracts;World's Poultry Science Journal;2015-12-01

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