Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat

✍ Scribed by Hamid Reza Gheisari; Hossien Motamedi

• Book ID: 116738054
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 924 KB
• Volume: 86
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.05.020