Effect of vitamin and supplementation on color of lamb meat
Color is the first factor that consumers consider when it comes to meat quality, linking it to freshness. The most common function of vitamin E (tocopherol α-), is its ability to act as an antioxidant in biological systems. The free radicals are neutralized by α-tocopherol before lipid oxidation i...
| Egile Nagusiak: | , , , , , , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Instituto de Zootecnia
2015-02-01
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| Saila: | Boletim de Indústria Animal |
| Gaiak: | |
| Sarrera elektronikoa: | http://35.199.65.98/ojs/index.php/bia/article/view/416 |