Influence of different dietary vitamin C levels on vitamin E and C content and oxidative stability in various tissues and stored m. longissimus dorsi of growing pigs - Research Collection

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Author

Eichenberger, B.

Date

2006-06

Type

Journal Article

Citations

Cited 8 times in Web of Science

ETH Bibliography

yes

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Publication status

published

External links

https://doi.org/10.1016/j.meatsci.2005.12.012

Journal / series

Meat Science

Volume

73(2)

Pages / Article No.

362 - 367

Publisher

Elsevier Science

Subject

Growing pigs; Vitamin E; Vitamin C; Oxidative stability; Tissues; Storage time

Organisational unit

03198 - Wenk, Caspar

Notes

Received 24 June 2005, Revised 9 December 2005, Accepted 18 December 2005, Available online 28 February 2006.

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Citations

Cited 8 times in Web of Science

ETH Bibliography

yes

Altmetrics