EFFECT OF DIETARY VITAMIN-E ON THE STABILITY AND SENSORY QUALITY OF TURKEY MEAT

被引：35

作者：

BARTOV, I ^{[1
]}

BASKER, D ^{[1
]}

ANGEL, S ^{[1
]}

机构：

[1] AGR RES ORG,VOLCANI CTR,DIV FOOD TECHNOL,IL-50250 BET DAGAN,ISRAEL

来源：

POULTRY SCIENCE | 1983年 / 62卷 / 07期

关键词：

D O I：

10.3382/ps.0621224

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1224 / 1230

页数：7

共 50 条

[1] EFFECT OF DIETARY SUPPLEMENTATION OF VITAMIN-E ON PIG MEAT QUALITY
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[J]. MEAT SCIENCE, 1995, 39 (02) : 255 - 264
[2] INFLUENCE OF DIETARY VITAMIN-E ON THE OXIDATIVE STABILITY AND QUALITY OF PIG MEAT
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[J]. JOURNAL OF ANIMAL SCIENCE, 1995, 73 (10) : 3122 - 3130
[3] QUALITY OF MEAT AND VITAMIN-E
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[J]. INDUSTRIE ALIMENTARI, 1994, 33 (327): : 671 - 671
[4] VITAMIN-E AND MEAT QUALITY
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[J]. PROCEEDINGS OF THE NUTRITION SOCIETY, 1994, 53 (02) : 289 - 295
[5] STABILITY OF ABDOMINAL FAT AND MEAT OF BROILERS - COMBINED EFFECT OF DIETARY VITAMIN-E AND SYNTHETIC ANTIOXIDANTS
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[6] EFFECT OF DIETARY VITAMIN-E ON THE STABILITY OF RAW AND COOKED PORK
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[J]. MEAT SCIENCE, 1990, 27 (02) : 99 - 108
[7] EFFECT OF DIETARY VITAMIN-E LEVELS ON OXIDATIVE STABILITY OF TROUT FILLETS
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[J]. AQUACULTURE, 1990, 84 (02) : 145 - 158
[8] Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage
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[9] Effect of high levels of dietary iron, iron injection, and dietary vitamin E on the oxidative stability of turkey meat during storage
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[10] EFFECT OF HIGH-CONCENTRATIONS OF DIETARY VITAMIN-E DURING VARIOUS AGE PERIODS ON PERFORMANCE, PLASMA VITAMIN-E AND MEAT STABILITY OF BROILER CHICKS AT 7 WEEKS OF AGE
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[J]. BRITISH POULTRY SCIENCE, 1992, 33 (02) : 393 - 402

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