Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/62/7/1224/4445315/poultrysci62-1224.pdf
Reference24 articles.
1. Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements;Bartov;Br. Poult. Sci.,1977
2. Stability of abdominal fat and meat of broilers: Relative effects of vitamin E, butylated hydroxytoluene and ethoxyquin;Bartov;Br. Poult. Sci.,1977
3. Stability of abdominal fat and meat of broilers: Effect of duration of feeding antioxidants;Bartov;Br. Poult. Sci.,1978
4. Polygonal and polyhedral taste testing;Basker;J. Food Qual.,1980
5. The number of assessors required for nonparametric taste difference tests;Basker;J. Food Qual.,1980
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