WHC and Tenderness of Pork: Understanding the Mechanisms

Autor:	Purslow, P.P., Schäfer, A., Kristensen, L., Rosenvold, K., Knight, P.J., Wess, T.J., Støier, S., Aaslyng, M., Bertram, Hanne Christine, Henckel, Poul, Andersen, Henrik Jørgen
Jazyk:	angličtina
Rok vydání:	2001
Zdroj:	Purslow, P P, Schäfer, A, Kristensen, L, Rosenvold, K, Knight, P J, Wess, T J, Støier, S, Aaslyng, M, Bertram, H C, Henckel, P & Andersen, H J 2001, WHC and Tenderness of Pork: Understanding the Mechanisms . in Proceedings of the 2nd Annual Pork Quality Symposia. Beyond pH: Metabolic Factors Affecting Pork Quality. National Pork Producers Council, Indianapolis, Jul . pp. 134-142, WHC and Tenderness of Pork: Understanding the Mechanisms, 18/12/2010 .
Databáze:	OpenAIRE
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