(Q42724721)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

A Yang

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M C Lanari

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M Brewster

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

R K Tume

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 January 2002

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

10

1 reference

inferred from page(s)

published in

Meat Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

60

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

41-50

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef.

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Effect of long- or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Effect of dietary vitamin E supplementation on beef colour stability

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Beef color update: the role for vitamin E

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Rapid and convenient separation of phospholipids and non phosphorus lipids from rat heart using silica cartridges

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Color coordinates for assessment of dietary vitamin E effects on beef color stability

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Effects of electrical stimulation, boning-temperature and conditioning mode on display colour of beef meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bulls

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

Alpha-tocopherol, selenium and polyunsaturated fatty acid concentrations in the serum and feed of spring-calving dairy heifers

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900103-6

7 January 2021

10.1016/S0309-1740(01)00103-6

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063104%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference