Rey, A I <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8812 
<br/><br/><label>Standard No.: </label>10.2527/2001.7951201x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cholesterol--metabolism<br/>Cooking<br/>Dietary Fats--pharmacology<br/>Dietary Supplements<br/>Fatty Acids, Omega-3--pharmacology<br/>Meat<br/>Muscles--metabolism<br/>Oxidation-Reduction<br/>Swine<br/>Thiobarbituric Acid Reactive Substances--metabolism<br/>Vitamin E--pharmacology