Effect of High Dietary Vitamin E on Lipid Stability of...

Journal of Food Science 2006 Vol. 71; Iss. 3

Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout Fillets

Sitima Jittinandana, P. Brett Kenney, Susan D. Slider, Joseph A. Hankins
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
71
Year:
2006
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2006.tb15608.x
File:
PDF, 103 KB
english, 2006
Conversion to is in progress
Conversion to is failed