The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality

✍ Scribed by Zhang, Muhan; Wang, Daoying; Geng, Zhiming; Bian, Huan; Liu, Fang; Zhu, Yongzhi; Xu, Weimin

• Book ID: 124128384
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 394 KB
• Volume: 165
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.05.111