The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality. [electronic resource]

By: Contributor(s): Producer: 20151201Description: 337-41 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 165
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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