Einfluß unterschiedlich hoher Vitamin-E-Gaben an Mastschweine auf die Fleisch- und Speckqualität in Abhängigkeit von der Lagerung-Reference-Cited by-同舟云学术

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Einfluß unterschiedlich hoher Vitamin-E-Gaben an Mastschweine auf die Fleisch- und Speckqualität in Abhängigkeit von der Lagerung

Published:1998-06 Issue:2 Volume:37 Page:171-177
ISSN:1436-6207
Container-title:European Journal of Nutrition
language:de
Short-container-title:Z Ernährungswiss

Author:

Berk A.,Rosenbauer H.,Mancini V.,Vemmer H.,Schaarmann G.,Flachowsky G.

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Biochemistry,Food Science,Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/s003940050013.pdf

Cited by 5 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

1. Methods to Measure the Antioxidant Capacity of Meat Products;Handbook of Processed Meats and Poultry Analysis;2008-11-12

2. Influence of dietary vitamin E and C supplementation on vitamin E and C content and thiobarbituric acid reactive substances (TBARS) in different tissues of growing pigs;Archives of Animal Nutrition;2004-06

3. Oxidative stability of processed pork. Assay based on ESR-detection of radicals;European Food Research and Technology;2001-09-01

4. Vitamin E-Transfer from Feed into Pig Tissues;Journal of Applied Animal Research;2000-03

5. Methods to assess free radicals and oxidative stress in biological systems;Archiv für Tierernaehrung;1999-01

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