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Volumn 90, Issue 4, 2012, Pages 908-916

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

Author keywords

Fatty acid composition; Lamb; Lipid oxidation; Muscle; Muscle colour; Vitamin E

Indexed keywords

BASAL DIET; CONCENTRATE DIET; DRY MATTERS; FATTY ACID COMPOSITION; GROWTH PERFORMANCE; INITIAL CONCENTRATION; LAMB; LIPID OXIDATION; MODIFIED ATMOSPHERE; TOCOPHERYL ACETATE; VITAMIN E;

EID: 84855534547     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.031     Document Type: Article
Times cited : (68)

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    • (1999) Meat Science , vol.52 , pp. 47-56
    • Young, O.A.1    Priolo, A.2    Simmons, N.J.3    West, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.