Effect of induced high linoleic acid and tocopherol content on the oxidative stability of rendered veal fat.
D000273:Adipose Tissue / Q000378:metabolism*; D000821:Animal Feed; D000818:Animals; D002417:Cattle; D004355:Drug Stability; D005223:Fats; D005503:Food Additives / Q000494:pharmacology*; D000882:Haplorhini; D008041:Linoleic Acids / Q000378:metabolism*; D008892:Milk; D010084:Oxidation-Reduction; D013552:Swine; D014810:Vitamin E / Q000378:metabolism*
D005223:Fats; D005503:Food Additives; D008041:Linoleic Acids; D014810:Vitamin E