TY  - GEN
AU  - Zhang,Muhan
AU  - Wang,Daoying
AU  - Geng,Zhiming
AU  - Bian,Huan
AU  - Liu,Fang
AU  - Zhu,Yongzhi
AU  - Xu,Weimin
TI  - The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality
SN  - 1873-7072
PY  - 2015///1201
KW  - Animals
KW  - Heat-Shock Proteins
KW  - chemistry
KW  - Hydrogen-Ion Concentration
KW  - Male
KW  - Meat
KW  - analysis
KW  - Muscle, Skeletal
KW  - Swine
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.foodchem.2014.05.111
ER  -