A review of dietary vitamin E supplementation for improvement of beef quality.

Journal of animal science

Volumn 73, Issue 10, 1995, Pages 3131-3140

  Liu, Q ^a   Lanari, M C ^a   Schaefer, D M ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; LIPID; MYOGLOBIN;

ANIMAL; CATTLE; CHEMISTRY; DIET SUPPLEMENTATION; FOOD HANDLING; LIPID METABOLISM; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; REVIEW; SKELETAL MUSCLE; STANDARD;

ANIMALS; CATTLE; FOOD TECHNOLOGY; FOOD, FORTIFIED; LIPID METABOLISM; LIPIDS; MEAT; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; VITAMIN E;

EID: 0029382759     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1995.73103131x     Document Type: Review

References (81)