Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs
7 páginas, 5 tablas, 4 figuras.
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| Main Authors: | , , , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2012
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| Subjects: | Microbial spoilage, Color, Sensory evaluation, Water holding capacity, Carnosic acid, Rosemary, |
| Online Access: | http://hdl.handle.net/10261/49569 |
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