Effect of dietary vitamin e supplementation on the characteristics of refrigerated and frozen rabbit meat

Italian Journal of Food Science

Volumn 11, Issue 2, 1999, Pages 151-160

  Castellini, C ^a   Dal Bosco, A ^a   Bernardini, M ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Fatty acids; Oxidation; Rabbit meat; Vitamin E

Indexed keywords

ORYCTOLAGUS CUNICULUS;

EID: 0033411663     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (43)

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