Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat.
Narciso-Gaytán
C
C
Colegio de Postgraduados, Campus Córdoba, Km. 348 Carretera Federal Córdoba-Veracruz, Congregación Manuel León, Amatlán de los Reyes, Ver. Apartado Postal 143 Córdoba, Ver. C.P. 94946, Mexico. cnarciso@colpos.mx
Shin
D
D
Sams
A R
AR
Bailey
C A
CA
Miller
R K
RK
Smith
S B
SB
Leyva-Ovalle
O R
OR
Sánchez-Plata
M X
MX
D000818:Animals; D002645:Chickens; D003296:Cooking; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis; D005395:Fish Oils / Q000494:pharmacology; D007501:Iron / Q000032:analysis; D015227:Lipid Peroxidation / Q000187:drug effects*; D008055:Lipids / Q000032:analysis; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D010938:Plant Oils / Q000494:pharmacology; D013025:Glycine max; D024505:Tocopherols / Q000494:pharmacology*; D014810:Vitamin E / Q000494:pharmacology*; D024502:alpha-Tocopherol / Q000032:analysis
D005227:Fatty Acids; D005395:Fish Oils; D008055:Lipids; D010938:Plant Oils; D014810:Vitamin E; D007501:Iron; D024502:alpha-Tocopherol; D024505:Tocopherols