Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4), 858-862
- https://doi.org/10.1111/j.1365-2621.1989.tb07899.x
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- Store-and-Forward Diagnostic Telepathology of Small Biopsies by E-Mail Attachment: A Feasibility Pilot Study with a View for Future Application in Thailand Diagnostic Pathology ServicesTelemedicine and e-Health, 2002
- Effect of experimental factors on the prooxidant behavior of α‐tocopherolJournal of Oil & Fat Industries, 1980
- α‐Tocopherol prooxidant effect in aqueous media: Increased autoxidation rate of linoleic acidJournal of Oil & Fat Industries, 1980
- Quantitative Relationship between Alpha-Tocopherol and Polyunsaturated Fatty Acids and Its Connection to Development of Oxidative Rancidity in Porcine Skeletal MuscleAgricultural and Biological Chemistry, 1980
- Influence of Alpha-Tocopherol (Vitamin E) on Storage Stability of Raw Pork and BaconJournal of Food Protection, 1980
- Influence of Selenium, Vitamin E, and Ethoxyquin on Lipid Peroxidation in Muscle Tissues from Fowl during Low Temperature StoragePoultry Science, 1980
- Storage Stability (TBA) of Meat Obtained from Turkeys Receiving Tocopherol SupplementationPoultry Science, 1978
- Stability of abdominal fat and meat of broilers: The interrelationship between the effects of dietary fat and vitamin E supplements1British Poultry Science, 1977
- Effects of Feeding Antioxidants on Rancidity Development in Pre-Cooked, Frozen Broiler PartsPoultry Science, 1972
- Supplementing Rations with Tocopherol and Ethoxyquin to Increase Oxidative Stability of MilkJournal of Dairy Science, 1967