Ahn, D U <br/><br/>
Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.  [electronic resource] 

 -  Poultry science  Jun 1998 
 - 912-20 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/77.6.912  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animal Feed<br/>Animals<br/>Chromatography, Gas<br/>Food Irradiation<br/>Food Packaging<br/>Food, Fortified<br/>Lipid Peroxidation<br/>Meat--analysis<br/>Meat-Packing Industry<br/>Thiobarbituric Acid Reactive Substances--analysis<br/>Time Factors<br/>Tocopherols<br/>Turkeys<br/>Vitamin E--administration & dosage<br/>alpha-Tocopherol--analogs & derivatives