Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

Eric N. Ponnampalam(The University of Melbourne), David Hopkins(New South Wales Department of Primary Industries), Kym L. Butler, J. L. Jacobs(The University of Melbourne), M. B. McDonagh(Poultry CRC)
Meat Science
July 29, 2011
10.1016/j.meatsci.2011.07.014
Cited by 88

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