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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2012

Volumen: 91

Número: 4

Pages: 430-434

Type: Article

DOI: 10.1016/J.MEATSCI.2012.02.027 GOOGLE SCHOLAR
La source de données: Scopus