Effect of in Vivo Injection of Antioxidants on Turkey Fat Stability ,
Author:
Funder
National Turkey Federation
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/49/2/355/4426724/poultrysci49-0355.pdf
Reference17 articles.
1. The effect of certain dietary ingredients on the keeping quality of body fat;Barnes;J. Biol. Chem.,1943
2. Effect of tocopherol feeding on the composition of turkey tissues;Criddle;Proc. Soc. Exptl. Biol. Med.,1951
3. Time-temperature tolerance of frozen foods;Hanson;XII. Turkey dinners and turkey pies. Food Technol.,1958
4. Effect of ethanolamine and certain dietary metabolites on the storage stability of frozen turkeys;Klose;Poultry Sci.,1952
5. Fat rancidity in eviscerated poultry. I. The effect of variation in diet on the cold storage life of immature turkeys;Kummerow;Poultry Sci.,1948
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Flavor of Poultry Meat – A Review;Canadian Institute of Food Science and Technology Journal;1982-01
2. Influence of Dietary Fat Source and Vitamin E on Market Stability of Turkeys;Poultry Science;1981-11
3. Flavor of Reheated Roast Duck;Poultry Science;1975-07
4. TOCOPHEROL SUPPLEMENTATION AND LIPID STABILITY IN THE TURKEY;Journal of Food Science;1972-05
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