A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality.
Meat Sci
; 129: 93-101, 2017 Jul.
Article
in En
| MEDLINE
| ID: mdl-28267646
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Cooking
/
Desmin
/
Red Meat
Limits:
Animals
Language:
En
Journal:
Meat Sci
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2017
Document type:
Article
Affiliation country: