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Effect of Soybean or Linseed Oil With RRR-D-α-Tocopherol or Dl-α-Tocopherol Acetate on Quality Characteristics and Fatty Acid Profile of Turkey Meat

Joanna Stadnik

Joanna Stadnik

Department of Animal Raw Materials Technology, University of Life Sciences in LublinLublin, Poland
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Stadnik, Joanna
, 
Anna Czech

Anna Czech

Department of Biochemistry and Toxicology, University of Life Sciences in LublinLublin, Poland
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Czech, Anna
 and 
Katarzyna Ognik

Katarzyna Ognik

Department of Biochemistry and Toxicology, University of Life Sciences in LublinLublin, Poland
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Ognik, Katarzyna
  
Nov 02, 2018
Effect of Soybean or Linseed Oil With RRR-D-α-Tocopherol or Dl-α-Tocopherol Acetate on Quality Characteristics and Fatty Acid Profile of Turkey Meat's Cover Image
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Published Online: Nov 02, 2018
Page range: 991 - 1005
Received: Nov 03, 2017
Accepted: Jul 19, 2018
DOI: https://doi.org/10.2478/aoas-2018-0035
Keywords
© 2018 Joanna Stadnik et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Stadnik, Joanna
Department of Animal Raw Materials Technology, University of Life Sciences in LublinLublin, Poland
Czech, Anna
Department of Biochemistry and Toxicology, University of Life Sciences in LublinLublin, Poland
Ognik, Katarzyna
Department of Biochemistry and Toxicology, University of Life Sciences in LublinLublin, Poland
Language:
English
Publication timeframe:
4 times per year
Journal Subjects:
Life Sciences, Biotechnology, Zoology, Medicine, Veterinary Medicine
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