Protein Alterations and Associated Changes in Porcine Muscle as Influenced by Maturity, Genetic Background, and Post-Mortem Muscle Temperature

✍ Scribed by R. N. SAYRE; JOAN PARA; E. J. BRISKEY

• Book ID: 108797388
• Publisher: Institute of Food Technologists
• Year: 1966
• Tongue: English
• Weight: 533 KB
• Volume: 31
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1966.tb03255.x