✦ LIBER ✦
Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels
✍ Scribed by D.J. Pulford; P. Dobbie; S. Fraga Vazquez; E. Fraser-Smith; D.A. Frost; C.A. Morris
- Book ID
- 116737582
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 458 KB
- Volume
- 83
- Category
- Article
- ISSN
- 0309-1740
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