Effect of High Levels of Dietary Iron, Iron Injection, and Dietary Vitamin E on the Oxidative Stability of Turkey Meat During Storage
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/75/8/1039/4409670/poultrysci75-1039.pdf
Reference20 articles.
1. The effect of free and bound iron on lipid peroxidation in turkey meat;Ahn;Poultry Sci.,1993
2. Ferrous-iron-induced oxidation in chicken liver slices as measured by hemichrome formation and thiobarbituric acid-reactive substances: Effects of dietary vitamin E and β-carotene;Andersen;Free Radical Biol. Med.,1993
3. Effect of dietary vitamin E on the stability and sensory quality of turkey meat;Bartov;Poultry Sci.,1983
4. Bioassays for orally administered and injected tocopherols: A relationship with tissue peroxidizability and lysosomal enzymes;Desai,1966
5. Multiple range and multiple F tests;Duncan;Biometrics,1955
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