29
SEP
2015
Effect of dietary vitamin E supplementation on the oxidative stability of lipids and proteins in cooked pork
T. Popova*, P. Marinova, M. Ignatova Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract. The changes in the lipid and protein oxidative stability in m. Longissimus dorsi (m. LD) and m. Semimembranosus (m.SM) in response to vitamin E supplementationinthediet(400mg/kgfeed)a
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