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	1.	Temperature shows greater impact on bovine Longissimus dorsi muscle glycogen debranching enzyme activity than does salt concentration. [electronic resource] by Ylä-Ajos, M Puolanne, E Producer: 20121002 In: Meat science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Gas composition in controlled atmosphere stunning affects turkey meat quality traits. [electronic resource] by Ylä-Ajos, M Tuominen, S Hänninen, L Ruusunen, M Puolanne, E Valros, A Producer: 20121009 In: British poultry science vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles. [electronic resource] by Zhu, X Ruusunen, M Gusella, M Ylä-Ajos, M Xu, X Zhou, G Puolanne, E Producer: 20130530 In: Meat science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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