IMPROVEMENT OF PIGMENT AND LIPID STABILITY IN HOLSTEIN STEER BEEF BY DIETARY SUPPLEMENTATION WITH VITAMIN-E

被引：282

作者：

FAUSTMAN, C ^{[1
]}

CASSENS, RG ^{[1
]}

SCHAEFER, DM ^{[1
]}

BUEGE, DR ^{[1
]}

WILLIAMS, SN ^{[1
]}

SCHELLER, KK ^{[1
]}

机构：

[1] HOFFMANN LA ROCHE INC,DEPT ANIM HLTH & NUTR,NUTLEY,NJ 07110

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07899.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：858 / 862

页数：5

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[J]. POULTRY SCIENCE, 1972, 51 (05) : 1601 - &
[42] ANTIOXIDATIVE ACTIVITY OF ALPHA-TOCOPHEROL IN COOKED AND UNCOOKED GROUND PORK
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[J]. MEAT SCIENCE, 1986, 17 (04) : 235 - 249
[43] QUANTITATIVE RELATIONSHIP BETWEEN ALPHA-TOCOPHEROL AND POLY-UNSATURATED FATTY-ACIDS AND ITS CONNECTION TO DEVELOPMENT OF OXIDATIVE RANCIDITY IN PORCINE SKELETAL-MUSCLE
YAMAUCHI, K
NAGAI, Y
OHASHI, T
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (05): : 1061 - 1067

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