18
DEC
2014
Effect of vitamin E in the diet of pigs on the lipid and protein oxidative stability of meat during storage
T. Popova1*, P. Marinova, M. Ignatova Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract. The changes in lipid and protein oxidative stability in response to vitamin E supplementation in the diet (400 mg/kg feed) during storage of Musculus LongissimusdorsiandMusculusSemim
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