Simultaneous HPLC Analysis of α-Tocopherol and Cholesterol in Fresh Pig Meat
Author:
Affiliation:
1. Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf020754s
Reference25 articles.
1. Effect of dietary Vitamin E on the stability of raw and cooked pork
2. Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2
3. [16] Vitamin E analysis methods for animal tissues
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