Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork (Q82407046)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063075%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063075%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J H Houben

1 reference

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16 January 2020

G Eikelenboom

series ordinal

1 reference

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16 January 2020

A H Hoving-Bolink

series ordinal

1 reference

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16 January 2020

publication date

1 March 1998

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16 January 2020

number of pages

1 reference

inferred from page(s)

published in

Meat Science

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16 January 2020

volume

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16 January 2020

issue

3-4

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16 January 2020

page(s)

265-273

1 reference

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Influence of dietary vitamin E on the oxidative stability and quality of pig meat

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900103-4

7 January 2021

Growth and fresh meat quality characteristics of pigs supplemented with vitamin E

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900103-4

7 January 2021

Effect of dietary supplementation of vitamin E on pig meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900103-4

7 January 2021

Effect of dietary vitamin E supplementation on pork quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900103-4

7 January 2021

Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900103-4

7 January 2021

Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900103-4

7 January 2021

Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900103-4

7 January 2021

.alpha.-Tocopherol Contents and Lipid Oxidation in Pork Muscle and Adipose Tissue during Storage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900103-4

7 January 2021

10.1016/S0309-1740(97)00103-4

Identifiers

DOI

1 reference

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16 January 2020

1 reference

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