Lack of effect of dietary ascorbic acid on stability of carcass fat and meat of broilers1
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071667708416403
Reference12 articles.
1. Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1
2. Effect of lipid antioxidants on the stability of meat during storage
3. Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action
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1. Oxidative Stability of Dark Chicken Meat Through Frozen Storage: Influence of Dietary Fat and α-Tocopherol and Ascorbic Acid Supplementation;Poultry Science;2001-11
2. Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation;Meat Science;2001-02
3. The influence of vitamin c on the antioxidative status of chickensin vivoat slaughter and on the oxidative stability of broiler meat products;Acta Agriculturae Scandinavica, Section A - Animal Science;1997-08
4. Food from supplement-fed animals;Technology of Reduced-Additive Foods;1993
5. Stability of Abdominal Fat and Meat of Broilers: Combined Effect of Dietary Vitamin E and Synthetic Antioxidants;Poultry Science;1981-08
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