Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality

  1. Flores, M.
  2. Armero, E.
  3. Aristoy, M.-C.
  4. Toldra, F.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 1999

Alea: 51

Zenbakia: 1

Orrialdeak: 53-59

Mota: Artikulua

DOI: 10.1016/S0309-1740(98)00097-7 GOOGLE SCHOLAR
Datuen iturria: Scopus