EFFECT OF TOCOPHEROL SUPPLEMENTATION ON THE QUALITY OF PRECOOKED AND MECHANICALLY DEBONED TURKEY MEAT
- 1 November 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (6) , 853-856
- https://doi.org/10.1111/j.1365-2621.1972.tb03686.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Carcass Quality of Turkeys as Affected by Estradiol-17-Monopalmitate and Vitamin EPoultry Science, 1968
- Autoxidation of Turkey LipidsaJournal of Food Science, 1964
- Chick Liver-Storage Bioassay of Alpha-Tocopherol: METHODSJournal of Nutrition, 1961
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- 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