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
- Journal Article
Journal / seriesMeat Science
Pages / Article No.
SubjectGrowing pigs; Vitamin E; Vitamin C; Oxidative stability; Tissues; Storage time
Organisational unit03198 - Wenk, Caspar
NotesReceived 24 June 2005, Revised 9 December 2005, Accepted 18 December 2005, Available online 28 February 2006.
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