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.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2012

Alea: 91

Zenbakia: 4

Orrialdeak: 430-434

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2012.02.027 GOOGLE SCHOLAR