Meat texture and antioxidant status are improved when...

Meat Science 2012 Vol. 91; Iss. 4

Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs

Lara Morán, Sonia Andrés, Raúl Bodas, Nuria Prieto, F. Javier Giráldez
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Volume:
91
Year:
2012
Language:
english
DOI:
10.1016/j.meatsci.2012.02.027
File:
PDF, 275 KB
english, 2012
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