Warriss, P D <br/><br/>
Factors affecting the residual blood content of meat.  [electronic resource] 

 -  Meat science  Apr 1978 
 - 155-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/0309-1740(78)90015-3  doi