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Effect of dietary vitamin E supplementation on glutathione concentration and lipid and protein oxidation of refrigerated broiler meat.
- Source :
- European Poultry Science / Archiv für Geflügelkunde; 9/4/2019, Vol. 83 Issue 283, p1-11, 11p
- Publication Year :
- 2019
-
Abstract
- <i>Copyright of European Poultry Science / Archiv für Geflügelkunde is the property of Verlag Eugen Ulmer and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- VITAMIN E
LIPIDS
REFRIGERATED storage
PROTEINS
OXIDATION
PROTEIN stability
Subjects
Details
- Language :
- English
- ISSN :
- 00039098
- Volume :
- 83
- Issue :
- 283
- Database :
- Complementary Index
- Journal :
- European Poultry Science / Archiv für Geflügelkunde
- Publication Type :
- Academic Journal
- Accession number :
- 138450428
- Full Text :
- https://doi.org/10.1399/eps.2019.283