Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs

✍ Scribed by Lara Morán; Sonia Andrés; Raúl Bodas; Nuria Prieto; F. Javier Giráldez

• Book ID: 116738567
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 275 KB
• Volume: 91
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2012.02.027