Effect of vitamin E supplementation the vitamin E content and oxidative stability of turkey meat
2001
Weber, M. | Mezes, M.
Lipid oxidation is one of the primary cause of quality deterioration in muscle-based animal products. The susceptibility of oxidation depends on, among other factors the vitamin E content of the muscle which can be increase by additional vitamin E over the actual requirement.
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书目信息
A Baromfi Hungary
卷
44
ISSN
1418-6608
页码
pp. 60-63
语言
匈牙利
注释
Summaries Hu, En
翻译的标题
E-vitamin kiegeszites hatasa a pulykahus E-vitamin tartalmara es oxidativ stabilitasara
类型
Summary; Bibliography
2002-08-15
AGRIS AP
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