Quality and shelf life of duck liver pâté as influenced by dietary supplementation with α-tocopheryl acetate and various fat sources

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 799-802

  Russell, E A ^a   Lynch, A ^a   Lynch, P B ^b   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC   (Ireland)

Author keywords

Dietary fats; Duck liver p t ; Quality; Vitamin E

Indexed keywords

ANAS; ANAS SP.; HELIANTHUS;

EID: 0037391371     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08245.x     Document Type: Article

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