Molette, C <br/><br/>
Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey.  [electronic resource] 

 -  Meat science  Apr 2003 
 - 525-32 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(02)00114-6  doi