Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.
Rey, A I, Kerry, J P, Lynch, P B, López-Bote, C J, Buckley, D J, Morrissey, P AVolume:
79
Year:
2001
Language:
english
Journal:
Journal of Animal Science
DOI:
10.2527/2001.7951201x
File:
PDF, 101 KB
english, 2001