Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

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Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

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Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

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Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

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Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

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Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

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Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs.

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P1476

Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs

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P2093

C S Correia

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J P B Freire

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L F Cunha

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P2860

Meat and cancer

Red meat consumption: an overview of the risks and benefits.

Factors of significance for pork quality-a review.

Effects of fatty acids on meat quality: a review.

Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality.

Lycopene differentially induces quiescence and apoptosis in androgen-responsive and -independent prostate cancer cell lines.

Biological effects of oxysterols: current status.

Dietary green tea polyphenols do not affect vitamin E status, antioxidant capacity and meat quality of growing pigs.

Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat.

Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing-finishing swine.

P304

1215-1226

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P31

scholarly article

P356

10.1111/JPN.12642

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P433

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P478

101

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P50

P577

2017-01-30T00:00:00Z

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P698

28133820

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