Lipid stability in meat and meat products
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference89 articles.
1. Effect of haemoglobin and ferritin on lipid oxidation in raw and cooked muscle systems
2. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef
3. Dietary ?-Tocopheryl Acetate Enhances Beef Quality in Holstein and Beef Breed Steers
4. Effect of High Levels of Dietary Iron, Iron Injection, and Dietary Vitamin E on the Oxidative Stability of Turkey Meat During Storage
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