000			01492 a2200433 4500
005			20250513144217.0
264		0	_c19980728
008			199807s 0 0 eng d
022			_a0032-5791
024	7		_a10.1093/ps/77.6.912 _2doi
040			_aNLM _beng _cNLM
100	1		_aAhn, D U
245	0	0	_aEffects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging. _h[electronic resource]
260			_bPoultry science _cJun 1998
300			_a912-20 p. _bdigital
500			_aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
650	0	4	_aAnimal Feed
650	0	4	_aAnimals
650	0	4	_aChromatography, Gas
650	0	4	_aFood Irradiation
650	0	4	_aFood Packaging
650	0	4	_aFood, Fortified
650	0	4	_aLipid Peroxidation
650	0	4	_aMeat _xanalysis
650	0	4	_aMeat-Packing Industry
650	0	4	_aThiobarbituric Acid Reactive Substances _xanalysis
650	0	4	_aTime Factors
650	0	4	_aTocopherols
650	0	4	_aTurkeys
650	0	4	_aVitamin E _xadministration & dosage
650	0	4	_aalpha-Tocopherol _xanalogs & derivatives
700	1		_aSell, J L
700	1		_aJo, C
700	1		_aChen, X
700	1		_aWu, C
700	1		_aLee, J I
773	0		_tPoultry science _gvol. 77 _gno. 6 _gp. 912-20
856	4	0	_uhttps://doi.org/10.1093/ps/77.6.912 _zAvailable from publisher's website
999			_c9594922 _d9594922