Cold-contracture and ATP-turnover in the red and white musculature of the pig, post mortem.
about
Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo SalamiDietary Effects of Oregano (Origanum Vulgaris L.) Plant or Sweet Chestnut (Castanea Sativa Mill.) Wood Extracts on Microbiological, Chemico-Physical Characteristics and Lipid Oxidation of Cooked ham During StorageDifferences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia RegionEffects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia.Growth of Salmonella on chilled meat
P2860
Cold-contracture and ATP-turnover in the red and white musculature of the pig, post mortem.
description
1975 nî lūn-bûn
@nan
1975年の論文
@ja
1975年論文
@yue
1975年論文
@zh-hant
1975年論文
@zh-hk
1975年論文
@zh-mo
1975年論文
@zh-tw
1975年论文
@wuu
1975年论文
@zh
1975年论文
@zh-cn
name
Cold-contracture and ATP-turno ...... ature of the pig, post mortem.
@en
Cold-contracture and ATP-turno ...... ature of the pig, post mortem.
@nl
type
label
Cold-contracture and ATP-turno ...... ature of the pig, post mortem.
@en
Cold-contracture and ATP-turno ...... ature of the pig, post mortem.
@nl
prefLabel
Cold-contracture and ATP-turno ...... ature of the pig, post mortem.
@en
Cold-contracture and ATP-turno ...... ature of the pig, post mortem.
@nl
P356
P1476
Cold-contracture and ATP-turno ...... ature of the pig, post mortem.
@en
P2093
Bendall JR
P2860
P356
10.1002/JSFA.2740260108
P407
P577
1975-01-01T00:00:00Z