Effect of vitamin E on α-tocopherol concentration in different tissues and oxidative stability of bull beef

Livestock Production Science

Volumn 56, Issue 2, 1998, Pages 165-171

  Schwarz, F J ^a   Augustini, C ^b   Timm, M ^c   Kirchgessner M ^a   Steinhart, H ^c  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Bull beef; Meat colour; Oxidative stability; Vitamin E; Tocopherol contents

Indexed keywords

EID: 0012868345     PISSN: 03016226     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0301-6226(98)00189-4     Document Type: Article

References (25)

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