Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
1. Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt
2. Dietary ?-Tocopheryl Acetate Enhances Beef Quality in Holstein and Beef Breed Steers
3. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality
4. Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
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