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Pork meat quality affects peptide and amino acid profiles during the ageing process.

Moya, V J

Pork meat quality affects peptide and amino acid profiles during the ageing process. [electronic resource] - Meat science Jun 2001 - 197-206 p. digital

Publication Type: Journal Article

ISSN: 0309-1740

Standard No.: 10.1016/s0309-1740(00)00152-2 doi

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