EFFECT OF DIETARY VITAMIN-E ON THE STABILITY AND SENSORY QUALITY OF TURKEY MEAT

被引：35

作者：

BARTOV, I ^{[1
]}

BASKER, D ^{[1
]}

ANGEL, S ^{[1
]}

机构：

[1] AGR RES ORG,VOLCANI CTR,DIV FOOD TECHNOL,IL-50250 BET DAGAN,ISRAEL

来源：

POULTRY SCIENCE | 1983年 / 62卷 / 07期

关键词：

D O I：

10.3382/ps.0621224

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1224 / 1230

页数：7

共 24 条

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[3] STABILITY OF ABDOMINAL FAT AND MEAT OF BROILERS - INTERRELATIONSHIP BETWEEN EFFECTS OF DIETARY-FAT AND VITAMIN-E SUPPLEMENTS [J].

BARTOV, I ;

BORNSTEIN, S .

BRITISH POULTRY SCIENCE, 1977, 18 (01) :47-57

[4]

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[5]

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[6]

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[7]

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[8]

CRAWFORD L, 1976, FISH B-NOAA, V74, P89

[9] FLAVOR, BACTERIAL AND TBA CHANGES IN GROUND TURKEY PATTIES TREATED WITH ANTIOXIDANTS [J].

DAWSON, LE ;

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[10]

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