Dietary vitamin e, oxidative stability and fatty acid profile of homogenised and lyophilised rabbit meat;integrazione alimentare di vitamina e, stabilità ossidativa e composizione acidica dell'omogeneizzato e del liofilizzato di coniglio

Italian Journal of Food Science

Volumn 11, Issue 4, 1999, Pages 379-388

  Bosco, A Dal ^b   Castellini, C ^b   Bernardini, M ^b   Locatelli, P ^a   Ragg, G ^a  

^a Plasmon Dietetici Alimentari   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Fatty acid; Homogenised; Lyophilised; Oxidation; Rabbit meat; Vitamin e

Indexed keywords

ORYCTOLAGUS CUNICULUS;

EID: 0033270882     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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