Moya, V J <br/><br/>
Pork meat quality affects peptide and amino acid profiles during the ageing process.  [electronic resource] 

 -  Meat science  Jun 2001 
 - 197-206 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(00)00152-2  doi