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Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat
Hamid Reza Gheisari, Hossien MotamediVolume:
86
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2010.05.020
File:
PDF, 924 KB
english, 2010