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

Publicado en línea: 02 nov 2018

Páginas: 991 - 1005

Recibido: 03 nov 2017

Aceptado: 19 jul 2018

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

Palabras clave

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.