Significance of Preslaughter Stress and Different Tissue PUFA Levels on the Oxidative Status and Stability of Porcine Muscle and Meat
Young, Jette F., Rosenvold, Katja, Stagsted, Jan, Steffensen, Charlotte L., Nielsen, Jacob H., Andersen, Henrik J.Volume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf026192u
Date:
November, 2003
File:
PDF, 44 KB
english, 2003