Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles
J.J. Cottrell, M.B. McDonagh, F.R. Dunshea, R.D. WarnerVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2008.02.002
File:
PDF, 185 KB
english, 2008