Influence of supranutritional vitamin E and copper on α-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M. Psoas major and M. Longissimus dorsi
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
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3. A rapid method of the total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
4. Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality;Buckley;Journal of Food Science,1989
5. Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation;Engeseth;Meat Science,1993
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