The relation between glycogen, lactate content and muscle...

Meat Science 2008 Vol. 80; Iss. 2

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality

J.H. Choe, Y.M. Choi, S.H. Lee, H.G. Shin, Y.C. Ryu, K.C. Hong, B.C. Kim
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Volume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.12.019
File:
PDF, 158 KB
english, 2008
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