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

Pubblicato online: 02 nov 2018

Pagine: 991 - 1005

Ricevuto: 03 nov 2017

Accettato: 19 lug 2018

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

Parole chiave

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.