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Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs
Kowalski, E., Aluwé, M., Vossen, E., Millet, S., Ampe, B., De Smet, S.Volume:
172
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2020.108352
Date:
February, 2021
File:
PDF, 1.38 MB
2021