Effect of dietary supplementation of vitamin E on pig meat quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference54 articles.
1. Protective effect of nupercaine on mitochondrial structure
2. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef
3. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality
4. Mechanisms of Absorption, Transport and Tissue Uptake of RRR-α-Tocopherol and d-γ-Tocopherol in the White Rat
5. Tocopherols and polyunsaturated fatty acids in human tissues
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