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

Data publikacji: 02 lis 2018

Zakres stron: 991 - 1005

Otrzymano: 03 lis 2017

Przyjęty: 19 lip 2018

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

Słowa kluczowe

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.