Dietary supplementation of α-tocopheryl acetate on α-tocopherol levels in duck tissues and its influence on meat storage stability

International Journal of Food Science and Technology

Volumn 39, Issue 3, 2004, Pages 331-340

  Russell, Elizabeth Anne ^a   Lynch, Patrick Brendan ^b   O'Sullivan, Kathleen ^a   Kerry, Joseph Patrick ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC   (Ireland)

Author keywords

Duck meat quality; Lipid oxidation; Vitamin E

Indexed keywords

DUCK MEAT QUALITY; LIPID OXIDATION;

ANTIOXIDANTS; FOOD STORAGE; LIPIDS; MUSCLE; OXIDATION; TISSUE;

MEATS;

ANAS SP.; AVES; GALLUS GALLUS; MELEAGRIS GALLOPAVO;

EID: 1542315346     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00790.x     Document Type: Article

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