5 citations as recorded by crossref.

1. Bioactive Compounds in Meat: Their Roles in Modulating Palatability and Nutritional Value G. Jairath et al. 10.22175/mmb.16992
2. Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation B. Navajas-Porras et al. 10.3390/antiox10030445
3. Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds A. Latoch et al. 10.2478/aoas-2023-0049
4. Effect of substitution of taurine for methionine and additional taurine supplementation on the performance and antioxidative capacity of laying hens X. Yuan et al. 10.1016/j.psj.2022.102426
5. The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions M. Lunesu et al. 10.1016/j.meatsci.2023.109234