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Influence of dietary vitamin E supplementation on antioxidative status in muscle and meat quality of pigs
Influence of dietary vitamin E supplementation on antioxidative status in muscle and meat quality of pigs
2001
R. Lahučký
P. Krska
Ivan Bahelka
P. Demo
Ulrich Kuechenmeister
Karin Nuernberg
Gerda Kuhn
K. Ender
Keywords:
Food science
Vitamin E
Reflectivity
Postmortem Changes
Animal fat
Biology
antioxidative status
vitamine e
dietary vitamin
Medicine
protein content
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