Relationship between muscle antioxidant status, forms of...

Meat Science 2012 Vol. 90; Iss. 2

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

Eric N. Ponnampalam, Kym L. Butler, Matthew B. McDonagh, Joe L. Jacobs, David L. Hopkins
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Volume:
90
Year:
2012
Language:
english
DOI:
10.1016/j.meatsci.2011.07.014
File:
PDF, 702 KB
english, 2012
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