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Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage

1998

Mercier, Y. | Gatellier, P. | Viau, M. | Remignon, H. | Renerre, M. (INRA, Station de Recherches sur la Viande, 63122 St Genes Champanelle (France))

AGROVOC Keywords
aceite de colza aceite de soja animal fats carne de pavo cold storage color colour corps gras corps gras animal couleur diet dieta dindon estabilidad fats grasas grasas animales huile de colza huile de soja lipid peroxidation oxidation oxydation pavo proteine proteins rapeseed oil sebo soybean oil stabilite stability stockage au froid suif suplementos supplements tallows tocoferoles tocopherol tocopherols turkey meat turkeys viande de dinde vitamin e vitamina e vitamine e
Bibliographic information
Volume 48 Issue 3/4
Pagination
pp. 301-318
Other Subjects
Peroxidacion lipidica; Vitamin e acetate; Oxidacion; Proteinas; Regime alimentaire; Peroxydation des lipides; Complement alimentaire; Almacenamiento en frio
Language
English
Note
52 ref.
1998-08-15
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