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Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat

Animal PhysiologyNutritionAnimal NutritionAnimal SciencePhysiologyFeed AdditiveType/ionic StrengthEducationAntioxidant EnzymesMeat QualityRefrigeration EffectsMeat ScienceFood SafetyOxidative StressHealth Sciences