Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype
Authors: Daun, C.; Johansson, M.; Onning, G.; Åkesson, B.
Source: Food Chemistry, Volume 73, Number 3, May 2001 , pp. 313-319(7)
Document Type: Research Article
Affiliations: aBiomedical Nutrition, Center for Chemistry and Chemical Engineering, Lund Institute of Technology, Lund University, PO Box 124, SE-221 00 , Lund, Sweden
Publication date: May 1, 2001