
Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate
Keywords: α-توکوفیل استات; Olive leaves; Linseed oil; Lipid oxidation; Protein oxidation; α-Tocopheryl acetate; Cooked pork;