STABILITY OF ABDOMINAL FAT AND MEAT OF BROILERS - EFFECT OF DURATION OF FEEDING ANTIOXIDANTS

被引：3

作者：

BARTOV, I

BORNSTEIN, S

机构：

来源：

BRITISH POULTRY SCIENCE | 1978年 / 19卷 / 01期

关键词：

D O I：

10.1080/00071667808416453

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

收藏

页码：129 / 135

页数：7

相关论文

共 12 条

[1] EFFECTS OF DEGREE OF FATNESS IN BROILERS ON OTHER CARCASS CHARACTERISTICS - RELATIONSHIP BETWEEN FATNESS AND STABILITY OF MEAT AND ADIPOSE-TISSUE
BARTOV, I
BORNSTEIN, S
[J]. BRITISH POULTRY SCIENCE, 1976, 17 (01) : 29 - 38
[2] Effects of α-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat
Higgins, FM
Kerry, JP
Buckley, DJ
Morrissey, PA
[J]. BRITISH POULTRY SCIENCE, 1999, 40 (01) : 59 - 64
[3] STABILITY OF ABDOMINAL FAT AND MEAT OF BROILERS - INTERRELATIONSHIP BETWEEN EFFECTS OF DIETARY-FAT AND VITAMIN-E SUPPLEMENTS
BARTOV, I
BORNSTEIN, S
[J]. BRITISH POULTRY SCIENCE, 1977, 18 (01) : 47 - 57
[4] DIFFERENTIAL EFFECTS OF DIETARY ACIDULATED SOYBEAN OIL SOAPSTOCK, COTTONSEED OIL SOAPSTOCK AND TALLOW ON BROILER CARCASS FAT CHARACTERISTICS
BARTOV, I
LIPSTEIN, B
BORNSTEIN, S
[J]. POULTRY SCIENCE, 1974, 53 (01) : 115 - 124
[5] COMPARISONS OF BHT AND ETHOXYQUIN AS ANTIOXIDANTS IN NUTRITION OF BROILERS
BARTOV, I
BORNSTEI.S
[J]. POULTRY SCIENCE, 1972, 51 (03) : 859 - &
[6] RELATION OF INVIVO AND INVITRO TOCOPHEROL SUPPLEMENTATION TO STABILITY OF FOWL FAT
BREKKE, CJ
ALHAKIM, SH
HIGHLANDS, ME
HOGAN, JM
[J]. POULTRY SCIENCE, 1975, 54 (06) : 2019 - 2024
[7] REMEDIAL AND PREVENTIVE EFFECT OF DIETARY ALPHA-TOCOPHEROL ON DEVELOPMENT OF FISHY FLAVOR IN TURKEY MEAT
CRAWFORD, L
KRETSCH, MJ
PETERSON, DW
LILYBLADE, AL
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (04) : 751 - 755
[8] EFFECT OF SUPPLEMENTAL VITAMIN-E IN CONTROL OF RANCIDITY IN POULTRY MEAT
MARUSICH, WL
DERITTER, E
OGRINZ, EF
KEATING, J
MITROVIC, M
BUNNELL, RH
[J]. POULTRY SCIENCE, 1975, 54 (03) : 831 - 844
[9] THE ROLE OF TOCOPHEROL CONTENT IN THE COMPARATIVE STABILITY OF CHICKEN AND TURKEY FAT
MECCHI, EP
POOL, MF
BEHMAN, GA
HAMACHI, M
KLOSE, AA
[J]. POULTRY SCIENCE, 1956, 35 (06) : 1238 - 1246
[10] EFFECTS OF FEEDING ANTIOXIDANTS ON RANCIDITY DEVELOPMENT IN PRE-COOKED, FROZEN BROILER PARTS
WEBB, JE
YATES, JD
BRUNSON, CC
[J]. POULTRY SCIENCE, 1972, 51 (05) : 1601 - &