Apoptosis during postmortem conditioning and its relationship to duck meat quality.

Zhang, Muhan

Apoptosis during postmortem conditioning and its relationship to duck meat quality. [electronic resource] - Food chemistry May 2013 - 96-100 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2012.10.142 doi


Animals
Apoptosis
Ducks--growth & development
Meat--analysis
Muscle, Skeletal--chemistry
Postmortem Changes
Quality Control