Studies on Vitamin E and Meat Quality. 1. Effect of Feeding High Vitamin E Levels on Time-Related Pork Quality
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (1), 65-68
- https://doi.org/10.1021/jf940607x
Abstract
No abstract availableKeywords
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- Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: Correlation with vitamin E contentLipids, 1980
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- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960