Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
1. Occurrence of lipid oxidation products in foods
2. Further investigations of mutagenic cholesterol preparations
3. Effects of Dietary Oils and ?-Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat
4. Influence of supranutritional vitamin E supplementation in the feed on swine growth performance and deposition in different tissues
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2. Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs;Journal of Animal Physiology and Animal Nutrition;2017-01-30
3. Cholesterol and Lipid Peroxides in Animal Products and Health Implications - A Review;Annals of Animal Science;2012-11-01
4. α-Tocopherol incorporation in mitochondria and microsomes upon supranutritional vitamin E supplementation;Genes & Nutrition;2012-02-22
5. Dietary vitamin E requirement for maximizing the growth, conversion efficiency, biochemical composition and haematological status of fingerling Channa punctatus;Aquaculture Research;2011-04-14
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