AGRIS - International System for Agricultural Science and Technology

Effect of high dietary vitamin E on lipid stability of oven-cooked and hot-smoked trout fillets

2006

Jittinandana, S. | Kenney, P.B. | Slider, S.D. | Hankins, J.A.


Bibliographic information
Journal of food science
Volume 71 Issue 3 ISSN 0022-1147
Pagination
p. C130-C136.
Other Subjects
Fatty acid composition; Vitamin supplements; Omega-6 fatty acids; Cooked foods; Megadose; Alpha-tocopherol; Storage quality; Finishing; Omega-3 fatty acids
Language
English
Note
Includes references

2013-06-15
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