Pages that link to "Q82400485"

The following pages link to Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart (Q82400485):

Displaying 12 items.

• Effects of supplemental levels of bazhen on growth performances, serum traits, immunity, meat quality and antioxidant activity of taiwan country chickens (Q33885589) (← links)
• The Influence of Naringin or Hesperidin Dietary Supplementation on Broiler Meat Quality and Oxidative Stability (Q35824523) (← links)
• Factors of significance for pork quality-a review (Q37953699) (← links)
• Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham. (Q42643004) (← links)
• The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage (Q42724442) (← links)
• Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. (Q44594969) (← links)
• Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage (Q44777268) (← links)
• Effects of dietary chromium picolinate and peppermint essential oil on growth performance and blood biochemical parameters of broiler chicks reared under heat stress conditions (Q45815132) (← links)
• Effect of amount and duration of waste green tea powder on the growth performance, carcass characteristics, blood parameters, and lipid metabolites of growing broilers. (Q47779539) (← links)
• Effect of dietary antioxidant supplementation on the oxidative status of plasma in broilers (Q49091593) (← links)
• Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat (Q82395685) (← links)
• Palygorskite Supplementation Improves Growth Performance, Oxidative Status, and Intestinal Barrier Function in Cherry Valley Ducks (Q89702752) (← links)