Studies on Vitamin E and Meat Quality. 1. Effect of Feeding High Vitamin E Levels on Time-Related Pork Quality-Reference-Cited by-同舟云学术

Studies on Vitamin E and Meat Quality. 1. Effect of Feeding High Vitamin E Levels on Time-Related Pork Quality

Published:1996-01-01 Issue:1 Volume:44 Page:65-68
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dirinck P.¹,De Winne A.¹,Casteels M.¹,Frigg M.¹

Affiliation:

1. Chemical Biochemical Research Centre, Catholic Technical University East-Flanders, 9000 Gent, Belgium, Research Station for Animal Nutrition, Ministry of Agriculture, Melle, Belgium, and Department of Animal Nutrition and Health, F. Hoffmann-La Roche, 4002 Basle, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf940607x

Reference15 articles.

1. [31] Very long chain fatty acid α-hydroxylase from brain

2. Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality

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