共 10 条
[1]
Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO4, rapeseed oil and vitamin E[J] . Claus Jensen,Leif H. Skibsted,G. Bertelsen.  Zeitschrift für Lebensmitteluntersuchung und - forschung A . 1998 (5)
[3]
Effect of dieataryα-tocopherol supplementation on α- tocopherol levels in porcine tissues and on susceptibility to lipid peroxidation.Food Sci. Monahan F J,D J Buckley,P A Morrissey,et al. Nutrition . 1990
[4]
Influence of dieatry vitamin E Supplementation on "heavy" pig carcass characteristics,meat quality, and vitamin E status. Corino C,G Oriani,L Pantaleo,et al. Journal of Animal Sciences . 1999
[5]
Effect of supranutritional dietary vitamin E levels on subcellular deposition ofα-tocopherol in the muscle and on pork quality. Asghar A,J I Gray,A M Booren,et al. Journal of the Science of Food and Agriculture . 1991
[6]
Influence of supplemental dieatry copper and vitamin E on the oxidative stability of porcine depot fat. Amer M A,J I Elliot. Journal of Animal Sciences . 1973
[7]
Performance and carcass characteristics of swine when fed diets containing canola oil and added copper to alter the unsaturated: saturated ration of pork fat. Myer R O,J W Lamkey,W R Walker,et al. Journal of Animal Sciences . 1992
[8]
Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO4, rapeseed oil and vitamin E[J] . Claus Jensen,Leif H. Skibsted,G. Bertelsen.  Zeitschrift für Lebensmitteluntersuchung und - forschung A . 1998 (5)
[10]
Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. Cannon J E,J B Morgan,G R Schmidt,et al. Journal of Animal Sciences . 1996