Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2-Reference-Cited by-同舟云学术

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Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2

Published:1993-07-01 Issue:7 Volume:71 Page:1812-1816
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Mitsumoto Mitsuru,Arnold R. N.,Schaefer D. M.,Cassens R. G.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/71/7/1812/22714245/1812.pdf

Cited by 114 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 different vitamin E sources on growth performance, nutrient utilization, anti-oxidant status and carcass characteristics in broiler chicken;The Indian Journal of Animal Sciences;2023-07-10

2. The eating quality of meat: I Color;Lawrie's Meat Science;2023

3. Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle;Meat and Muscle Biology;2022-10-07

4. Chemical constituents and medicinal properties of Allium species;Molecular and Cellular Biochemistry;2021-08-21

5. Effects of maternal vitamin D₃ on quality and water distribution in pork of offspring pigs during frozen storage;Journal of Animal and Feed Sciences;2020-12-10

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