Nitrogen compounds as potential biochemical markers of pork meat quality

Author: Flores M.M.   Moya V.-J.V.-J.   Aristoy M.-C.M.-C.   Toldra F.F.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.69, Iss.4, 2000-06, pp. : 371-377

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Abstract