Improving meat quality through natural antioxidants

Improving meat quality through natural antioxidants

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Detalles Bibliográficos
Publicado en:	Chilean journal of agricultural research
Autor principal:	Velasco, Valeria
Otros Autores:	Williams, Pamela
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Chilean journal of agricultural research v. 71, no. 2 (2011), p. 313-322
Materias:	Carne Calidad Antioxidantes Aceites esenciales Compuestos fenólicos
Publicación relacionada:	Contenido en: Chilean journal of agricultural research

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