Influence of dietary β-alanine and histidine on the oxidative stability of pork

Meat Science

Volumn 49, Issue 1, 1998, Pages 55-64

  Mei, L ^a   Cromwell, G L ^b   Crum, A D ^b   Decker, E A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SUS SCROFA;

EID: 0032059167     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00108-3     Document Type: Article

References (24)

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