1. Supra‐nutritional levels of α‐tocopherol maintain the oxidative stability of n‐3 long‐chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage. (16th March 2016) Authors: Vossen, Els; Claeys, Erik; Raes, Katleen; van Mullem, Danny; De Smet, Stefaan Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 13(2016) Page Start: 4523 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗