Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage

  1. Andrés, S.
  2. Tejido, M.L.
  3. Bodas, R.
  4. Morán, L.
  5. Prieto, N.
  6. Blanco, C.
  7. Giráldez, F.J.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2013

Alea: 93

Zenbakia: 2

Orrialdeak: 207-212

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2012.08.023 GOOGLE SCHOLAR
Datuen iturria: Scopus