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
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02 nov 2018
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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
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© 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