Effect of Dietary Tocopherol on the Oxidative Stability of Turkey Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/63/4/673/4474528/poultrysci63-0673.pdf
Reference27 articles.
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3. Relation of hexanal in vapor above stored potato granules to subjective flavor estimates;Boggs;J. Food Sci.,1964
4. Influence of selenium, vitamin E, and ethoxyquin on lipid peroxidation in muscle tissues from fowl during low temperature storage;Combs;Poultry Sci.,1980
5. Effect of tocopherol feeding on the composition of turkey tissues;Criddle;Proc. Soc. Exp. Biol. Med.,1951
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