Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork
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Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork
Tallennettuna:
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Sarja | Articles |
DOI | 10.23986/afsci.72374 |
Standarditunnukset |
doi 10.23986/afsci.72374 |