Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15014.x/fullpdf
Reference28 articles.
1. Dietary ?-Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle
2. The Effect of Metal Chelators, Hydroxyl Radical Scavengers, and Enzyme Systems on the Lipid Peroxidation of Raw Turkey Meat
3. Dietary Antioxidants and Storage Affect Chemical Characteristics of ?-3 Fatty Acid Enriched Broiler Chicken Meats
4. Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel
5. Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
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