Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

  1. Carballo, D.E.
  2. Giráldez, F.J.
  3. Andrés, S.
  4. Caro, I.
  5. Fernández-Gutiérrez, M.
  6. Mateo, J.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2019

Volum: 156

Pàgines: 68-74

Tipus: Article

DOI: 10.1016/J.MEATSCI.2019.03.020 GOOGLE SCHOLAR
Font de les dades: Scopus