Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage-Reference-Cited by-同舟云学术

Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage

Published:2020-02 Issue: Volume:160 Page:107946
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Arowolo Folagbayi K.,Yang Xing,Blaser Morgan E.,Nicholson Abigale M.,Hosokawa Elli,Booth Jeffrey R.,Jobsis Catherine T.,Russell Ronald L.,Meudt Jennifer J.,Reichert Jamie L.,Crenshaw Thomas D.,Richards Mark P.,Shanmuganayagam Dhanansayan

Funder

University of Wisconsin-Madison

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

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