The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork
- 31 January 1999
- journal article
- Published by Elsevier in Food Research International
- Vol. 32 (1) , 59-71
- https://doi.org/10.1016/s0963-9969(99)00077-0
Abstract
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