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Article published the December 30, 2011
Dietary supplementation with vitamin E is an efficient approach to maintaining meat quality during storage because it effectively reduces the rate of lipid oxidation within the tissue. Tissue α-tocopherol is not degraded during storage or cooking, and the protective effect of endogenous α-tocopherol is ongoing during the storage and processing of meat and meat products (Jenssen et al., ...
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December 30, 2011
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Location:Richmond, Victoria, Australia
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