Studies on Vitamin E and Meat Quality. 2. Effect of Feeding High Vitamin E Levels on Chicken Meat Quality
Author:
Affiliation:
1. Chemical Biochemical Research Centre, Catholic Technical University East-Flanders, Gebr. Desmetstraat 1, 9000 Gent, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9506848
Reference19 articles.
1. Influence of oxidised dietary oil and antioxidant supplementation on membrane‐bound lipid stability in broiler meat
2. Effects of Dietary Oils and ?-Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat
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