Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken

Meat Science

Volumn 68, Issue 2, 2004, Pages 155-162

  Lanari, M C ^a   Hewavitharana, A K ^a   Becu, C ^b   De Jong, S ^a  

^a CSIRO   (Australia)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Chicken; Lipid oxidation; Tocopherol; Tocotrienol; Vitamin E; Warmed over flavour

Indexed keywords

LIPID OXIDATION; TOCOPHEROL; TOCOTRIENOL; VITAMIN E; WARMED OVER FLAVOR;

ANTIOXIDANTS; FLAVORS; HEALTH HAZARDS; LIPIDS; MARKETING; MUSCLE; OXIDATION; STANDARDS; VITAMINS;

MEATS;

AVES; COLUMBA; GALLUS GALLUS;

EID: 2942640319     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.12.004     Document Type: Article

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