Antioxidative activity of α-tocopherol in cooked and uncooked ground pork
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference47 articles.
1. Effect of lipid antioxidants on the stability of meat during storage
2. The Relation of In Vivo and In Vitro Tocopherol Supplementation to Stability of Fowl Fat
3. The Reaction of Myosin with Malonaldehyde
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