Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging. [electronic resource]
Producer: 19980728Description: 912-20 p. digitalISSN:- 0032-5791
- Animal Feed
- Animals
- Chromatography, Gas
- Food Irradiation
- Food Packaging
- Food, Fortified
- Lipid Peroxidation
- Meat -- analysis
- Meat-Packing Industry
- Thiobarbituric Acid Reactive Substances -- analysis
- Time Factors
- Tocopherols
- Turkeys
- Vitamin E -- administration & dosage
- alpha-Tocopherol -- analogs & derivatives
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
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