Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation
Authors:
- J. Ian GrayJGJ. Ian Gray
- Alden M. BoorenABAlden M. Booren
- Ali AsgharAAAli Asghar
- 31 December 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 35 (1) , 1-15
Abstract
No abstract availableKeywords
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