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Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display.
Dal Bosco A, Gerencsér Z, Szendrő Z, Mugnai C, Cullere M, Kovàcs M, Ruggeri S, Mattioli S, Castellini C, Dalle Zotte A. Dal Bosco A, et al. Among authors: mattioli s. Meat Sci. 2014 Jan;96(1):114-9. doi: 10.1016/j.meatsci.2013.06.021. Epub 2013 Jun 15. Meat Sci. 2014. PMID: 23896145 Free article.
387 results