Oxidative Changes in Estrogen-Stimulated Fat and the Influence of Natural Tocopherols on Stability of Fats in Normal Chickens
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/29/6/824/4389626/poultrysci29-0824.pdf
Reference24 articles.
1. The role of various substances in stabilizing animal tissues;Burr;Oil and Soap.,1946
2. The effect of tocopherol feeding on the tocopherol and peroxide content of turkey tissues;Criddle;Fed. Proceedings Amer. Soc. Expt. Biol.,1947
3. Some effects of high dosages of synthetic estrogens in young turkeys;Davison;Poultry Sci.,1946
4. Fat rancidity in eviscerated poultry. III. The effect of variations in dietary fat, ethanolamine and choline on the storage quality of mature turkeys;Hite;Poultry Sci.,1949
5. Fat rancidity in eviscerated poultry. IV. The effect of Variations in dietary fat, ethanolamine and choline on the characteristics of the fat extracted from turkeys;Hite;Poultry Sci.,1949
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1. Influence of Selenium, Vitamin E, and Ethoxyquin on Lipid Peroxidation in Muscle Tissues from Fowl during Low Temperature Storage;Poultry Science;1980-02
2. Effect of Supplemental Vitamin E in Control of Rancidity in Poultry Meat;Poultry Science;1975-05
3. EFFECTS OF DIETARY FAT AND dl-?-TOCOPHERYL ON STABILITY CHARACTERISTICS OF PRECOOKED FROZEN BROILER PARTS;Journal of Food Science;1974-01
4. Effects of Feeding Antioxidants on Rancidity Development in Pre-Cooked, Frozen Broiler Parts;Poultry Science;1972-09
5. Carcass Quality of Turkeys as Affected by Estradiol-17-Monopalmitate and Vitamin E;Poultry Science;1968-09
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