I. Carreras

Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi.

C. Sárraga, I. Carreras, J. G. García Regueiro, 2002, Meat science.

Influence of enrofloxacin administration and alpha-tocopheryl acetate supplemented diets on oxidative stability of broiler tissues.

M. Castellari, E. Esteve-Garcia, L. Guerrero, 2004, Poultry science.

Effects of α-tocopheryl acetate and β-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat

M. D. Guàrdia, J. Regueiro, L. Guerrero, 2006 .

Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey products

M. Castellari, J. Regueiro, A. Valero, 2005 .

The combined effects of α-tocopheryl acetate supplementation and enrofloxacin administration on oxidative stability of turkey meat

M. Castellari, J. Regueiro, C. Sárraga, 2006, British poultry science.

Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α-tocopheryl acetate- and β-carotene-supplemented diets

E. Esteve-Garcia, Guàrdia, J. Regueiro, 2004 .

Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.

M. D. Guàrdia, L. Guerrero, C. Sárraga, 2006, British poultry science.