Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2002.00531.x/fullpdf
Reference30 articles.
1. Effect of High Levels of Dietary Iron, Iron Injection, and Dietary Vitamin E on the Oxidative Stability of Turkey Meat During Storage
2. Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat
3. Food Processing with Added Ascorbic Acid
4. Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
5. Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action
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