Changes of DNA quality and meat physicochemical properties...

Journal of the Science of Food and Agriculture 2014 / 03 Vol. 94; Iss. 4

Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating

Musto, Mauro, Faraone, Daniela, Cellini, Francesco, Musto, Elisa
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Volume:
94
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.6441
Date:
March, 2014
File:
PDF, 189 KB
english, 2014
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