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Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E

1999

Corino, C. | Pastorelli, G. | Pantaleo, L. | Oriani, G. | Salvatori, G. (Istituto di Alimentazione Animale, Facolta di Medicina Veterinaria, Via Celoria 10, I-20133 Milan (Italy))

AGROVOC Keywords
calidad carne conejo (oryctolagus) lapin (oryctolagus) meat muscle muscles quality rabbits suplementos supplements tocoferoles tocopherol tocopherols viande vitamin e vitamina e vitaminas vitamine vitamine e vitamins
Bibliographic information
Volume 52 Issue 3
Pagination
pp. 285-289
Other Subjects
Vitamin e acetate; Qualite; Musculos; Complement alimentaire
Language
English
Note
38 ref.
1999-08-15
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