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Standardized Hemorrhagic Shock Induction Guided by Cerebral Oximetry and Extended Hemodynamic Monitoring in Pigs
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Color evaluation of carbon monoxide treated porcine blood

P R Fontes1, L A M Gomide, E M Ramos

  • 1Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário, CEP: 36571-000, Viçosa, MG, Brazil.

Meat Science
|November 9, 2011
PubMed

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