Effect of Ethanolamine and Certain Dietary Metabolites on the Storage Stability of Frozen Turkeys
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/31/4/730/4488953/poultrysci31-0730.pdf
Reference7 articles.
1. The effect of tocopherol feeding on the tocopherol and peroxide content of turkey tissues;Criddle;Federation Proc.,1947
2. 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
3. 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
4. The effect of variation in diet on the cold storage life of immature turkeys;Kummerow;Poultry Sci.,1948
5. Fat rancidity in eviscerated poultry. II. The effect of variation in diet on the characteristics of the fat extracted from immature turkeys;Kummerow;Poultry Sci.,1948
Cited by 3 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. Effect of in Vivo Injection of Antioxidants on Turkey Fat Stability ,;Poultry Science;1970-03
2. Autoxidation of Turkey Lipids;Journal of Food Science;1964-09
3. EFFECT OF XANTHOPHYLL ON THE PALATABILITY AND FAT STABILITY OF FRESH AND FROZEN BROAD-BREASTED BRONZE TURKEYSb;Journal of Food Science;1958-01
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