Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Kim, Y N ^a   Giraud, D W ^a   Masrizal, M A ^a   Hamouz, F L ^a   Watanabe, K ^a   Schnepf, M I ^a   de Mello, Jr ^a   Erickson, G E ^a   Calkins, C R ^a   Driskell, J A ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Broiled beef; Grilled beef; Vitamin E supplementation; Vitamins; Wet distiller's grains and solubles

Indexed keywords

ALPHA TOCOPHEROL; VITAMIN;

ANIMAL; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; CATTLE; CEREAL; COOKING; DIET SUPPLEMENTATION; MAIZE; MEAT; METHODOLOGY; TIME;

ANIMAL FEED; ANIMALS; BODY COMPOSITION; CATTLE; CEREALS; COOKERY; DIETARY SUPPLEMENTS; MEAT; TIME FACTORS; VITAMIN E; VITAMINS; ZEA MAYS;

BOS; ZEA MAYS;

EID: 77953896953     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01471.x     Document Type: Article

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