Influence of Dietary Fat and Vitamin E on the Lipids in Pork Meat-Reference-Cited by-同舟云学术

Influence of Dietary Fat and Vitamin E on the Lipids in Pork Meat

Published:1995-01 Issue:1 Volume:97 Page:13-20
ISSN:0931-5985
Container-title:Lipid / Fett
language:en
Short-container-title:Fett/Lipid

Author:

Pfalzgraf A.¹,Frigg M.¹,Steinhart H.¹,Kirchgeßner M.¹,Roth F. X.¹

Affiliation:

1. Institute of Biochemistry and Food Chemistry, University of Hamburg, Germany, Animal Nutrition and Health, F. Hoffmann‐La Roche Ltd., Basel, Switzerland, and Institute of Nutritional Physiology, Technical University Munich, Germany

Publisher

Wiley

Subject

General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19950970105

Reference35 articles.

1. Lipid oxidation in muscle foods: A review

2. Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

3. ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS

4. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality

5. Influence of Alpha-Tocopherol (Vitamin E) on Storage Stability of Raw Pork and Bacon

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