Influence of dietary selenium and vitamin E on quality of veal

Meat Science

Volumn 76, Issue 3, 2007, Pages 495-500

  Skrivanova E ^a   Marounek, M ^a,c   De Smet, S ^b   Raes, K ^b  

^a INSTITUTE OF ANIMAL SCIENCE   (Czech Republic)

^b GHENT UNIVERSITY   (Belgium)

^c INSTITUTE OF ANIMAL PHYSIOLOGY AND GENETICS   (Czech Republic)

Author keywords

Calves; Meat; Oxidative stability; Selenium; Vitamin E

Indexed keywords

ANIMALIA;

EID: 34247101782     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.01.003     Document Type: Article

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