The balance between vitamin E and highly peroxidizable fatty acids in muscle and the oxidative stability of beef from cattle grown on forage- or concentratebased rations

The balance between vitamin E and highly peroxidizable fatty acids in muscle and the oxidative stability of beef from cattle grown on forage- or concentratebased rations
G. Luciano, A.P. Moloney, A. Priolo, F.T. Röhrle, V. Vasta, L. Biondi, P. Lόpez-Andrés, S. Grasso and F.J. Monahan