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1 Ergebnisse
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Comparison of Chemical Composition, Quality, and Muscle Fib..:
Eom, Jeong-Uk
;
Seo, Jin-Kyu
;
y, Kang-Jin
...
Food Science of Animal Resources. 44 (2024) 1 - p. 87-102 , 2024
Link:
https://doi.org/10.5851/kosfa.2023.e58
RT Journal T1
Comparison of Chemical Composition, Quality, and Muscle FiberCharacteristics between Cull Sows and Commercial Pigs: The Relationship betweenPork Quality Based on Muscle Fiber Characteristics
UL https://suche.suub.uni-bremen.de/peid=cr-10.5851_kosfa.2023.e58&Exemplar=1&LAN=DE A1 Eom, Jeong-Uk A1 Seo, Jin-Kyu A1 y, Kang-Jin A1 Song, Sumin A1 Kim, Gap-Don A1 Yang, Han-Sul PB Korean Society for Food Science of Animal Resources YR 2024 SN 2636-0772 SN 2636-0780 JF Food Science of Animal Resources VO 44 IS 1 SP 87 OP 102 LK http://dx.doi.org/https://doi.org/10.5851/kosfa.2023.e58 DO https://doi.org/10.5851/kosfa.2023.e58 SF ELIB - SuUB Bremen
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