Effect of vitamin A on the oxidative stability of broiler meat during storage: Lack of interactions with vitamin E

British Poultry Science

Volumn 38, Issue 3, 1997, Pages 255-257

  Bartov, I ^a   Sklan, D ^b   Friedman, A ^b  

^a VOLCANI CENTER   (Israel)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; GALLUS GALLUS;

ALPHA TOCOPHEROL; ALPHA-TOCOPHEROL ACETATE; ANTIOXIDANT; DRUG DERIVATIVE; RETINOL; RETINOL ACETATE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL FOOD; ARTICLE; CHICKEN; COMPARATIVE STUDY; DIET SUPPLEMENTATION; FOOD FREEZING; HINDLIMB; MALE; MEAT; STANDARD;

ALPHA-TOCOPHEROL; ANIMAL FEED; ANIMALS; ANTIOXIDANTS; CHICKENS; FOOD, FORTIFIED; FROZEN FOODS; HINDLIMB; MALE; MEAT; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN A; VITAMIN E;

EID: 0031181275     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071669708417982     Document Type: Article

References (14)

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