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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle,

Hamid Reza Gheisari1, Hossien Motamedi

  • 1Food Hygiene Department, School of veterinary Medicine, Shiraz University, PO Box 71345-1731, Shiraz, Iran. ghaisari@shirazu.ac.ir

Meat Science
|June 19, 2010
PubMed

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