Influence of different dietary vitamin C levels on vitamin e and C content and oxidative stability in various tissues and stored m. longissimus dorsi of growing pigs

Meat Science

Volumn 73, Issue 2, 2006, Pages 362-367

  Gebert, S ^a   Eichenberger, B ^a   Pfirter, H P ^a   Wenk, C ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Growing pigs; Oxidative stability; Storage time; Tissues; Vitamin C; Vitamin E

Indexed keywords

SUS SCROFA;

EID: 33645030436     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.12.012     Document Type: Article

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