|
|
|
|
|
Ur?ka Toma?in, Martin ?krlep, Maja Prevolnik Pov?e, Nina Batorek-Lukac, Danijel Karolyi, Matja? Cervek and Marjeta Candek-Potokar
Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative ...
ver más
|
|
|
|
|