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

  1. Morán, L.
  2. Andrés, S.
  3. Bodas, R.
  4. Prieto, N.
  5. Giráldez, F.J.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2012

Volume: 91

Issue: 4

Pages: 430-434

Type: Article

DOI: 10.1016/J.MEATSCI.2012.02.027 GOOGLE SCHOLAR
Data source: Scopus