Influence of dietary fat and α-tocopherol supplementation on the fatty acid composition of pork and its susceptibility to lipid oxidation

Influence of dietary fat and α-tocopherol supplementation on the fatty acid composition of pork and its susceptibility to lipid oxidation
F.J. Monahan, D.J. Buckley, P.A. Morrissey, P.B. Lynch and J.I. Gray