Effect of dietary vitamin E levels on oxidative stability of trout fillets

Author:

Frigg M.,Prabucki A.L.,Ruhdel E.U.

Publisher

Elsevier BV

Subject

Aquatic Science

Reference18 articles.

1. The role of iron in enzymatic lipid peroxidation;Aust,1982

2. Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and Vitamin E supplements;Bartov;Br. Poult. Sci.,1977

3. The influence of dietary lipid source and alpha-tocopheryl acetate level on product quality of rainbow trout (Salmo gairdneri);Boggto;Aquaculture,1985

4. Membranal lipid peroxidation in relation to meat stability;Buckley,1988

5. Quantitative and qualitative analysis of lipids and lipid compounds;Dittmer,1969

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