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

  1. Rey, A.I.
  2. Kerry, J.P.
  3. Lynch, P.B.
  4. López-Bote, C.J.
  5. Buckley, D.J.
  6. Morrissey, P.A.
Revista:
Journal of Animal Science

ISSN: 0021-8812

Ano de publicación: 2001

Volume: 79

Número: 5

Páxinas: 1201-1208

Tipo: Artigo

DOI: 10.2527/2001.7951201X GOOGLE SCHOLAR
Fonte de datos: Scopus