Influence of pre- and post-slaughter factors on the reduced glutathione content of beef muscles

R Rakowska1, A Sadowska1, B Waszkiewicz-Robak1

  • 1Warsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food, and Commodities, Nowoursynowska 159 C, 02-776 Warsaw, Poland.

Meat Science
|November 12, 2016
PubMed

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