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Changes of DNA quality and meat physicochemical properties ..:
Musto, Mauro
;
Faraone, Daniela
;
Cellini, Francesco
.
Journal of the Science of Food and Agriculture. 94 (2013) 4 - p. 785-791 , 2013
Link:
https://doi.org/10.1002/jsfa.6441
RT Journal T1 <Title>Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.6441&Exemplar=1&LAN=DE A1 Musto, Mauro A1 Faraone, Daniela A1 Cellini, Francesco A1 Musto, Elisa PB Wiley YR 2013 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 94 IS 4 SP 785 OP 791 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.6441 DO https://doi.org/10.1002/jsfa.6441 SF ELIB - SuUB Bremen
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