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...
| المؤلفون الرئيسيون: | , , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Instituto de Zootecnia
2015-02-01
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| سلاسل: | Boletim de Indústria Animal |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://35.199.65.98/ojs/index.php/bia/article/view/416 |