F. Higgins

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation.

J. Kerry, P. Morrissey, D. J. Buckley, 2001, Meat science.

Effect of dietary α-tocopheryl acetate on the uptake and distribution of α-tocopherol in Turkey tissues and lipid stability

P. Morrissey, D. J. Buckley, J. Wen, 1997 .

Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.

J. Kerry, P. Morrissey, D. J. Buckley, 1999, British poultry science.

Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat.

J. Kerry, P. Morrissey, D. J. Buckley, 1998, British poultry science.

Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat.

J. Kerry, P. Morrissey, D. J. Buckley, 1998, Meat science.

Dietary supplementation versus direct post mortem addition of α-tocopherol on lipid and colour stability in cooked turkey breast patties

J. Kerry, P. Morrissey, D. J. Buckley, 1998 .