Storage Stability (TBA) of Meat Obtained from Turkeys Receiving Tocopherol Supplementation
Open Access
- 1 July 1978
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 57 (4) , 937-946
- https://doi.org/10.3382/ps.0570937
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Physical and Chemical Composition of Meat Loaves Containing Mechanically Deboned Turkey MeatPoultry Science, 1978
- Effect of Supplemental Vitamin E in Control of Rancidity in Poultry MeatPoultry Science, 1975
- EFFECT OF TOCOPHEROL SUPPLEMENTATION ON THE QUALITY OF PRECOOKED AND MECHANICALLY DEBONED TURKEY MEATJournal of Food Science, 1972
- TOCOPHEROL SUPPLEMENTATION AND LIPID STABILITY IN THE TURKEYJournal of Food Science, 1972
- 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