Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage (Q47747904)
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Language | Label | Description | Also known as |
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English | Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage |
scientific article |
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Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage (English)
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Mercier Y
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Gatellier P
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Viau M
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Remignon H
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Renerre M
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1 March 1998
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48
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3-4
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301-318
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