Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigs
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 16 (4) , 307-316
- https://doi.org/10.1016/0309-1740(86)90041-0
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
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