✦ LIBER ✦

Effect of vitamin E, low dose irradiation, and display time on the quality of pork

✍ Scribed by S Ohene-Adjei; T Bertol; Y Hyun; M Ellis; F.K McKeith; M.S Brewer

Book ID: 116736199
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 208 KB
Volume: 68
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2003.08.016

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Studies on Vitamin E and Meat Quality. 1

Studies on Vitamin E and Meat Quality. 1. Effect of Feeding High Vitamin E Levels on Time-Related Pork Quality

✍ Dirinck, P.; De Winne, A.; Casteels, M.; Frigg, M. 📂 Article 📅 1996 🏛 American Chemical Society 🌐 English ⚖ 179 KB

Effects of dietary vitamin D3, vitamin E

Effects of dietary vitamin D3, vitamin E, and magnesium supplementation on pork quality

✍ K.S. Swigert; F.K. McKeith; T.C. Carr; M.S. Brewer; M. Culbertson 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 171 KB

Effect of Low-Dose Irradiation and Post-

Effect of Low-Dose Irradiation and Post-Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork

✍ R.K. JENKINS; D.W. THAYER; T.J. HANSEN 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 742 KB

Effect of Low Dose Irradiation of Pork L

Effect of Low Dose Irradiation of Pork Loins on the Microflora, Sensory Characteristics and Fat Stability

✍ M. L. MATTISON; A. A. KRAFT; D. G. OLSON; H. W. WALKER; R. E. RUST; D. B. JAMES 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 514 KB

Low stress pre-slaughter handling: effec

Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork

✍ Margit Dall Aaslyng; Patricia Barton Gade 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 134 KB

Effect of dietary Vitamin E on the stabi

Effect of dietary Vitamin E on the stability of raw and cooked pork

✍ Monahan, F.J.; Buckley, D.J.; Gray, J.I.; Morrissey, P.A.; Asghar, A.; Hanrahan, 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 509 KB