ArticleMeat science2020
Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods.
M D Chao et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.
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ArticleMeat science2020
M D Chao et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.