Publication | Closed Access

Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage

Vitamin ENutritionFood QualityBiochemistryAnimal NutritionFood AnalysisPhysiologyFeed AdditiveTurkey MeatColour StabilityMetabolismMedicineMeat QualityMeat SciencePoultry ScienceOxidative StressHealth Sciences