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

Online veröffentlicht: 02. Nov. 2018

Seitenbereich: 991 - 1005

Eingereicht: 03. Nov. 2017

Akzeptiert: 19. Juli 2018

DOI: https://doi.org/10.2478/aoas-2018-0035

Schlüsselwörter

turkey, soybean oil, linseed oil, tocopherol, fatty acids

© 2018 Joanna Stadnik et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.