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The effect of purine content on sensory quality of pork:
Huang, Cong
;
Zheng, Min
;
Huang, Yizhong
...
Meat Science. 172 (2021) - p. 108346 , 2021
Link:
https://doi.org/10.1016/j.meatsci.2020.108346
RT Journal T1
The effect of purine content on sensory quality of pork
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2020.108346&Exemplar=1&LAN=DE A1 Huang, Cong A1 Zheng, Min A1 Huang, Yizhong A1 Liu, Xianxian A1 Zhong, Liepeng A1 Ji, Jiuxiu A1 Zhou, Lisheng A1 Zeng, Qingjie A1 Ma, Junwu A1 Huang, Lusheng PB Elsevier BV YR 2021 SN 0309-1740 JF Meat Science VO 172 SP 108346 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2020.108346 DO https://doi.org/10.1016/j.meatsci.2020.108346 SF ELIB - SuUB Bremen
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