Effects of α-tocopherol level in raw venison on lipid oxidation and volatiles during storage-Reference-Cited by-同舟云学术

Effects of α-tocopherol level in raw venison on lipid oxidation and volatiles during storage

Published:2002-12 Issue:4 Volume:62 Page:457-462
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Okabe Yasuko,Watanabe A.,Shingu H.,Kushibiki S.,Hodate K.,Ishida M.,Ikeda S.,Takeda T.

Publisher

Elsevier BV

Subject

Food Science

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4. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef;Arnold;Journal of Animal Science,1993

5. Dietary α-tocopheryl acetate enhances beef quality in Holstein and beef breed steers;Arnold;Journal of Food Science,1993

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