Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet
- 27 August 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (2) , 467-473
- https://doi.org/10.1016/s0309-1740(03)00135-9
Abstract
No abstract availableKeywords
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