![](/img/cover-not-exists.png)
Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi
Carmen Sárraga, Irene Carreras, José Antonio Garcı́a RegueiroVolume:
62
Year:
2002
Language:
english
DOI:
10.1016/s0309-1740(02)00039-6
File:
PDF, 98 KB
english, 2002