Producción Animal
Departamento
University College Cork
Cork, IrlandaPublicaciones en colaboración con investigadores/as de University College Cork (4)
2004
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Effect of feed on cholesterol concentration and oxidation products development of longissimus dorsi muscle from Iberian pigs
Irish Journal of Agricultural and Food Research, Vol. 43, Núm. 1, pp. 69-83
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Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate
Animal Feed Science and Technology, Vol. 113, Núm. 1-4, pp. 223-238
2001
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Use of high pressure liquid chromatography (HPLC) for the determination of cda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland
Food Chemistry, Vol. 72, Núm. 4, pp. 521-524
1997
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Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle
Journal of Nutrition, Vol. 127, Núm. 6, pp. 1176-1182