Effect of Dietary Tocopherol on the Oxidative Stability of Turkey Meat
Open Access
- 1 April 1984
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 63 (4) , 673-681
- https://doi.org/10.3382/ps.0630673
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Novel technique for the analysis of volatiles in aqueous and nonaqueous systemsJournal of Oil & Fat Industries, 1979
- INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY BY ANTIOXIDANTS FORMED DURING PROCESSINGJournal of Food Processing and Preservation, 1977
- INFLUENCE OF AGE ON TOTAL LIPIDS AND PHOSPHOLIPIDS OF TURKEY MUSCLEJournal of Food Science, 1971
- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor EstimatesJournal of Food Science, 1964
- Deteriorative reactions involving phospholipids and lipoproteinsJournal of the Science of Food and Agriculture, 1957
- Further Studies on Tocopherol Content and Stability of Carcass Fat of Chickens and TurkeysPoultry Science, 1956
- The Role of Tocopherol Content in the Comparative Stability of Chicken and Turkey FatPoultry Science, 1956
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Effect of Tocopherol Feeding on the Composition of Turkey Tissues.Experimental Biology and Medicine, 1951