✦ LIBER ✦

Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork

✍ Scribed by L. Haak; K. Raes; K. Smet; E. Claeys; H. Paelinck; S. De Smet

Book ID: 116736852
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 164 KB
Volume: 74
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2006.04.018

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Natural Antioxidants on Oxidat

Effect of Natural Antioxidants on Oxidative Stability of Cooked, Refrigerated Beef and Pork

✍ M.C. Rojas; M.S Brewer 📂 Article 📅 2007 🏛 Institute of Food Technologists 🌐 English ⚖ 196 KB

Effect of Natural and Synthetic Antioxid

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

✍ A. Sasse; P. Colindres; M.S. Brewer 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 211 KB

Effects of Dietary Antioxidants and Oxid

Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality

✍ D.J. BUCKLEY; J.I. GRAY; A. ASGHAR; J.F. PRICE; R.L. CRACKEL; A.M. BOOREN; A.M. 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 711 KB

Effects of RN genotype and silage feed o

Effects of RN genotype and silage feed on fat content and fatty acid composition of fresh and cooked pork loin

✍ L Johansson; K Lundström; A Jonsäll 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 126 KB

Effect of dietary rosemary and α-tocophe

Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration

✍ L. Haak; K. Raes; S. Van Dyck; S. De Smet 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 168 KB

Effect of dietary monounsaturated/satura

Effect of dietary monounsaturated/saturated fatty acid ratio on fatty acid composition and oxidative stability of tissues in broilers

✍ Hsiang-Fen Hsieh; Shu-Hsing Chiang; Ming-Yu Lu 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 118 KB