Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs

Author:

Morán L.,Rodríguez-Calleja J.M.,Bodas R.,Prieto N.,Giráldez F.J.,Andrés S.

Funder

Consejería de Educación de la Junta de Castilla y León

CSIC

Publisher

Elsevier BV

Subject

Food Science

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5. Characterization of the different states of myoglobin in pork using color parameters and reflectance ratios;Fernández-López;Journal of Muscle Foods,2000

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