Application of Feed Additives to Improve Pork Meat Quality
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-42855-5_23
Reference120 articles.
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3. Arai M, Imai H, Koumura T et al (1999) Mitochondrial phospholipid hydroperoxide glutathione peroxidase plays a major role in preventing oxidative injury to cells. J Biol Chem 274:4294–4933
4. Arthington JD, Eicher SD, Kunkle WE et al (2003) Effect of transportation and commingling on the cute-phase protein response, growth, and feed intake of newly weaned beef calves. J Anim Sci 81(5):1120–1125
5. Asghar A, Gray JI, Booren AM et al (1991) Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality. Sci Food Agric 57:31–41
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