-
1
-
-
0042391503
-
Official method Ce 2-66
-
American Oil Chemists Society, Champaign, IL
-
AOCS. 1993. Official method Ce 2-66. In: Official and Tentative Methods for Analysis (4th Ed.). American Oil Chemists Society, Champaign, IL.
-
(1993)
Official and Tentative Methods for Analysis (4th Ed.)
-
-
-
2
-
-
84986870564
-
Effects of supranutritional dietary vitamin E levels on subcellular deposition of alphatocopherol in the muscle and on pork quality
-
Asghar, A., J. I. Gray, A. M. Booren, E. A. Gomaa, M. M. Abouzied, E. R. Miller, and D. J. Buckley. 1991. Effects of supranutritional dietary vitamin E levels on subcellular deposition of alphatocopherol in the muscle and on pork quality. J. Sci. Food Agric. 57:31-41.
-
(1991)
J. Sci. Food Agric.
, vol.57
, pp. 31-41
-
-
Asghar, A.1
Gray, J.I.2
Booren, A.M.3
Gomaa, E.A.4
Abouzied, M.M.5
Miller, E.R.6
Buckley, D.J.7
-
3
-
-
0008751802
-
Fatty acid composition, lipids and sensory characteristics of White Amur (Ctenopharyngodon idella) fed different diets
-
Bakir, H. M., S. L. Melton, and J. L. Wilson. 1993. Fatty acid composition, lipids and sensory characteristics of White Amur (Ctenopharyngodon idella) fed different diets. J. Food Sci. 58: 90-95.
-
(1993)
J. Food Sci.
, vol.58
, pp. 90-95
-
-
Bakir, H.M.1
Melton, S.L.2
Wilson, J.L.3
-
4
-
-
0029691726
-
Growth and fresh meat quality characteristics of pigs supplemented with vitamin E
-
Cannon, J. E., J. B. Morgan, G. R. Schmidt, J. D. Tatum, J. N. Sofos, G. C. Smith, R. J. Delmore, and S. N. Williams. 1996. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J. Anim. Sci. 74:98-105.
-
(1996)
J. Anim. Sci.
, vol.74
, pp. 98-105
-
-
Cannon, J.E.1
Morgan, J.B.2
Schmidt, G.R.3
Tatum, J.D.4
Sofos, J.N.5
Smith, G.C.6
Delmore, R.J.7
Williams, S.N.8
-
5
-
-
0031286258
-
Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig
-
Cava, R., J. Ruiz, C. Lopéz-Bote, L. Martin, C. Garcia, J. Ventanas, and T. Antequara. 1997. Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig. Meat Sci. 45:263-270.
-
(1997)
Meat Sci.
, vol.45
, pp. 263-270
-
-
Cava, R.1
Ruiz, J.2
Lopéz-Bote, C.3
Martin, L.4
Garcia, C.5
Ventanas, J.6
Antequara, T.7
-
6
-
-
0346882230
-
Effect of dietary supplementation of vitamin E on pig meat quality
-
Cheah, K. S., A. M. Cheah, and D. I. Krausgrill. 1995. Effect of dietary supplementation of vitamin E on pig meat quality. Meat Sci. 39:255-264.
-
(1995)
Meat Sci.
, vol.39
, pp. 255-264
-
-
Cheah, K.S.1
Cheah, A.M.2
Krausgrill, D.I.3
-
7
-
-
0015776852
-
Fatty acid composition of bulls and steers as influenced by age and dietary energy level
-
Clemens, E., V. Arthaud, R. Mandigo, and W. Woods. 1973. Fatty acid composition of bulls and steers as influenced by age and dietary energy level. J. Anim. Sci. 37:1326-1331.
-
(1973)
J. Anim. Sci.
, vol.37
, pp. 1326-1331
-
-
Clemens, E.1
Arthaud, V.2
Mandigo, R.3
Woods, W.4
-
8
-
-
0016032201
-
Effect of environmental temperature on the degree of unsaturation of depot fats of pigs given different amounts of food
-
Fuller, M. F., W.R.H. Duncan, and A. A. Boyne. 1974. Effect of environmental temperature on the degree of unsaturation of depot fats of pigs given different amounts of food. J. Sci. Food Agric. 25:205-210.
-
(1974)
J. Sci. Food Agric.
, vol.25
, pp. 205-210
-
-
Fuller, M.F.1
Duncan, W.R.H.2
Boyne, A.A.3
-
9
-
-
84985222722
-
Influence of phospholipid content and fatty acid composition of individual phospholipids in muscle from Bison, Hereford and Brahman steers on flavor
-
Larick, D. K., B. E. Turner, R. M. Koch, and J. D. Crouse. 1989. Influence of phospholipid content and fatty acid composition of individual phospholipids in muscle from Bison, Hereford and Brahman steers on flavor. J. Food Sci. 54:521-526.
-
(1989)
J. Food Sci.
, vol.54
, pp. 521-526
-
-
Larick, D.K.1
Turner, B.E.2
Koch, R.M.3
Crouse, J.D.4
-
10
-
-
84987306823
-
Effects of dietary oils and α-tocopherol supplementation on lipid composition and stability of broiler meat
-
Lin, C. F., J. I. Gray, A. Asghar, D. J. Buckley, A. M. Booren, and C. J. Flegal. 1989. Effects of dietary oils and α-tocopherol supplementation on lipid composition and stability of broiler meat. J. Food Sci. 54:1457-1460, 1484.
-
(1989)
J. Food Sci.
, vol.54
, pp. 1457-1460
-
-
Lin, C.F.1
Gray, J.I.2
Asghar, A.3
Buckley, D.J.4
Booren, A.M.5
Flegal, C.J.6
-
11
-
-
0025618912
-
Effects of feeds on flavor of red meat: A review
-
Melton, S. L. 1990. Effects of feeds on flavor of red meat: A review. J. Anim. Sci. 68:4421-4435.
-
(1990)
J. Anim. Sci.
, vol.68
, pp. 4421-4435
-
-
Melton, S.L.1
-
12
-
-
51249179824
-
Lipids extracted from soy products by different procedures
-
Melton, S. L., R. E. Moyers, and C. G. Playford. 1979. Lipids extracted from soy products by different procedures. J. Am. Oil Chem. Soc. 56:489-493.
-
(1979)
J. Am. Oil Chem. Soc.
, vol.56
, pp. 489-493
-
-
Melton, S.L.1
Moyers, R.E.2
Playford, C.G.3
-
13
-
-
0001563069
-
Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork
-
Monahan, F. J., D. J. Buckley, P. A. Morrissey, P. B. Lynch, and J. I. Gray. 1992. Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork. Meat Sci. 31:229-241.
-
(1992)
Meat Sci.
, vol.31
, pp. 229-241
-
-
Monahan, F.J.1
Buckley, D.J.2
Morrissey, P.A.3
Lynch, P.B.4
Gray, J.I.5
-
14
-
-
0000383829
-
The structural basis of water-holding in meat. Part 2: Drip losses
-
R. A. Lawrie (Ed.) Elsevier Applied Science, London
-
Offer, G., and P. Knight. 1988. The structural basis of water-holding in meat. Part 2: Drip losses. In: R. A. Lawrie (Ed.) Developments in Meat Science. pp 173-243. Elsevier Applied Science, London.
-
(1988)
Developments in Meat Science
, pp. 173-243
-
-
Offer, G.1
Knight, P.2
-
15
-
-
0027453101
-
Dietary lipid profile is a determinant of tissue phospholipid fatty acid composition and rate of weight gain in rats
-
Pan, D. A., and L. H. Storlien. 1993. Dietary lipid profile is a determinant of tissue phospholipid fatty acid composition and rate of weight gain in rats. J. Nutr. 123:512-519.
-
(1993)
J. Nutr.
, vol.123
, pp. 512-519
-
-
Pan, D.A.1
Storlien, L.H.2
-
18
-
-
0001275396
-
Comparative lipid composition of porcine muscles at different anatomical locations
-
Sharma, N., G. Gandemer, and R. Goutefongea. 1987. Comparative lipid composition of porcine muscles at different anatomical locations. Meat Sci. 10:121-128.
-
(1987)
Meat Sci.
, vol.10
, pp. 121-128
-
-
Sharma, N.1
Gandemer, G.2
Goutefongea, R.3
-
20
-
-
84987306060
-
Influence of phospholipids on the development of oxidized off flavors in cooked turkey rolls
-
Wu, T. C., and B. W. Sheldon. 1988. Influence of phospholipids on the development of oxidized off flavors in cooked turkey rolls. J. Food Sci. 53:55-59.
-
(1988)
J. Food Sci.
, vol.53
, pp. 55-59
-
-
Wu, T.C.1
Sheldon, B.W.2
|