Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementation-Reference-Cited by-同舟云学术

Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementation

Published:2001-06 Issue:2 Volume:58 Page:125-134
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Mercier Y,Gatellier P,Vincent A,Renerre M

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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4. Effects of lipid composition and α tocopherol supplementation on membranal lipid oxidation in broiler meat;Asghar;Journal of Food Science,1990

5. Effect of dietary fat on lipids and enzyme activities of rat hepatic membranes;Awad;Journal of Nutritional Biochemistry,1992

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