The influence of vitamin c on the antioxidative status of chickensin vivoat slaughter and on the oxidative stability of broiler meat products-Reference-Cited by-同舟云学术

The influence of vitamin c on the antioxidative status of chickensin vivoat slaughter and on the oxidative stability of broiler meat products

Published:1997-08 Issue:3 Volume:47 Page:187-196
ISSN:0906-4702
Container-title:Acta Agriculturae Scandinavica, Section A - Animal Science
language:en
Short-container-title:Acta Agriculturae Scandinavica, Section A - Animal Science

Author:

Lauridsen Charlotte,Jensen Claus,Jakobsen Kirsten,Engberg Ricarda M.,Andersen Jens O.,Jensen Søren Krogh,Sørensen Poul,Henckel Poul,Skibsted Leif H.,Bertelsen Grete

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,Food Animals

Link

http://www.tandfonline.com/doi/pdf/10.1080/09064709709362385

Reference41 articles.

1. Lack of effect of dietary ascorbic acid on stability of carcass fat and meat of broilers1

2. Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat

3. Interaction of Dietary Vitamin C and Vitamin E on Guinea Pig Immune Responses to Mitogens

4. Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality

5. The Pecking Order of Free Radicals and Antioxidants: Lipid Peroxidation, α-Tocopherol, and Ascorbate

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2. Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers;FOOD CHEM;2012

3. Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers;Food Chemistry;2012-02

4. Zinc Supplementation againstEimeria acervulina-Induced Oxidative Damage in Broiler Chickens;Veterinary Medicine International;2011

5. Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products;Critical Reviews in Food Science and Nutrition;2009-10-19