Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.
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Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
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2013年學術文章
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name
Factors affecting the colour o ...... and muscle oxidative capacity.
@en
Factors affecting the colour o ...... and muscle oxidative capacity.
@nl
type
label
Factors affecting the colour o ...... and muscle oxidative capacity.
@en
Factors affecting the colour o ...... and muscle oxidative capacity.
@nl
prefLabel
Factors affecting the colour o ...... and muscle oxidative capacity.
@en
Factors affecting the colour o ...... and muscle oxidative capacity.
@nl
P1433
P1476
Factors affecting the colour o ...... and muscle oxidative capacity
@en
P2093
D W Pethick
P304
P356
10.1016/J.MEATSCI.2013.08.032
P433
P577
2013-09-05T00:00:00Z