Supranutritional doses of vitamin E to improve lamb meat quality-Reference-Cited by-同舟云学术

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Supranutritional doses of vitamin E to improve lamb meat quality

Published:2019-03 Issue: Volume:149 Page:14-23
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bellés Marc,del Mar Campo María,Roncalés Pedro,Beltrán José Antonio

Funder

Gobierno de Aragón

The European Regional Development Fund

Ministerio Español de Educación, Cultura y Deporte - Spain

Publisher

Elsevier BV

Subject

Food Science

Reference83 articles.

1. Estimation of alpha-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis;Álvarez;Animal,2008

2. Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation;Alvarez;Journal of Agricultural and Food Chemistry,2009

3. Alfalfa but not milk in lamb's diet improves meat fatty acid profile and α-tocopherol content;Álvarez-Rodríguez;Food Research International,2018

4. A review of fresh lamb chilling and preservation;Bellés;Small Ruminant Research,2017

5. Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb;Bellés;Food Chemistry,2018

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