The influence of age and weight at sacrification on the characteristics of meat

Autor:	G. Danciu, Ioan Petroman, Diana Marin, Cornelia Petroman, Loredana Văduva, M. Bold
Rok vydání:	2019
Předmět:	Bioengineering General Medicine Applied Microbiology and Biotechnology Biotechnology
Zdroj:	Journal of Biotechnology. 305:S73-S74
ISSN:	0168-1656
DOI:	10.1016/j.jbiotec.2019.05.256
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::043c1bb8baf244190dd699fa26c412c2 https://doi.org/10.1016/j.jbiotec.2019.05.256 Zobrazit plný text záznamu Full Text from ScienceDirect