Cite
HARVARD Citation
Musto, M. et al. (n.d.). Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating. Journal of the science of food and agriculture. pp. 785-791. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Musto, M. et al. (n.d.). Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating. Journal of the science of food and agriculture. pp. 785-791. [Online].