Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine

Author:

Knowles Scott O.,Grace Neville D.,Rounce John R.,Realini Carolina E.

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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2. Effects of protein oxidation on the texture and water-holding of meat: A review;Bao;Critical Reviews in Food Science and Nutrition,2019

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4. Smart Foods from the pastoral sector - Implications for meat and milk producers;Bermingham;Australian Journal of Experimental Agriculture,2008

5. Impact of introducing specifications on the tenderness of retail meat;Bickerstaffe;Meat Science,2001

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