Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

Rey, A I

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork. [electronic resource] - Journal of animal science May 2001 - 1201-8 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0021-8812

10.2527/2001.7951201x doi


Animals
Cholesterol--metabolism
Cooking
Dietary Fats--pharmacology
Dietary Supplements
Fatty Acids, Omega-3--pharmacology
Meat
Muscles--metabolism
Oxidation-Reduction
Swine
Thiobarbituric Acid Reactive Substances--metabolism
Vitamin E--pharmacology