The Relation of In Vivo and In Vitro Tocopherol Supplementation to Stability of Fowl Fat
Open Access
- 1 November 1975
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 54 (6) , 2019-2024
- https://doi.org/10.3382/ps.0542019
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Effects of Feeding Antioxidants on Rancidity Development in Pre-Cooked, Frozen Broiler PartsPoultry Science, 1972
- An Improved Spectrophotometric Method for the Determination of Tocopherols Using 4,7-Diphenyl-1,10-phenanthrolineAnalytical Chemistry, 1961
- The determination of tocopherols in oils, foods and feeding stuffsThe Analyst, 1959
- 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
- THE DEPOSITION AND STORAGE OF α-TOCOPHEROL IN ABDOMINAL FATSPublished by Elsevier ,1944