DIETARY VITAMIN E INHIBITS POULTRY PSE AND IMPROVES MEAT FUNCTIONAL PROPERTIES
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2001.tb00740.x/fullpdf
Reference30 articles.
1. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality
2. Occurrence of pale soft exudative meat in mature turkey hens
3. Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
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