Effects of Vitamin E Supplementation on Lipid Peroxidation and Color Retention of Salted Calf Muscle from a Diet Rich in Polyunsaturated Fatty Acids-Reference-Cited by-同舟云学术

Effects of Vitamin E Supplementation on Lipid Peroxidation and Color Retention of Salted Calf Muscle from a Diet Rich in Polyunsaturated Fatty Acids

Published:2001-11-16 Issue:12 Volume:49 Page:5951-5956
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Granit R.¹,Angel S.¹,Akiri B.¹,Holzer Z.¹,Aharoni Y.¹,Orlov A.¹,Kanner J.¹

Affiliation:

1. Department of Food Science, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel, and Department of Beef Cattle, Agricultural Research Organization, Newe-Yaar Research Center, P.O. Box 1021, Ramat-Yishay 30095, Israel

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010459s

Reference43 articles.

1. The effects of nutrients on lipoprotein susceptibility to oxidation

2. Oxidative processes in meat and meat products: Quality implications

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