Effect of dietary vitamin E supplementation on pork quality (Q82408265)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063309%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Effect of dietary vitamin E supplementation on pork quality (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063309%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

A H Hoving-Bolink

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063309%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

G Eikelenboom

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063309%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J T van Diepen

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063309%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

A W Jongbloed

1 reference

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16 January 2020

J H Houben

1 reference

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16 January 2020

publication date

1 June 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

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16 January 2020

page(s)

205-212

1 reference

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

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900139-3

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%2900139-3

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900139-3

7 January 2021

Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900139-3

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%2900139-3

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%2900139-3

7 January 2021

Uptake of α-tocopherol in porcine plasma and tissues.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2897%2900139-3

7 January 2021

10.1016/S0309-1740(97)00139-3

Identifiers

DOI

1 reference

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16 January 2020

1 reference

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