thiobarbituric acid reactive substances

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Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.
Arowolo, Folagbayi K;Yang, Xing;Blaser, Morgan E;Nicholson, Abigale M;Hosokawa, Elli;Booth, Jeffrey...
2020 Meat science DOI: S0309-1740(19)30183-... 272 views
2
study of possible clinical and laboratory predictors of alloimmunization against red blood cell antigens in cancer patients
;Carla Luana Dinardo;Glaucia Munemasa Ito;Luciana Ribeiro Sampaio;Alfredo Mendrone Junior
2013 journal of computational and graphical statistics... DOI: 10.5581/1516-8484.20... 417 views

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Meat science
ISSN: 1873-4138 676 views

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color pork lipid oxidation products rendered fats oxidative stress lipid peroxidation beta-thalassemia