Cite
HARVARD Citation
Egelandsdal, B. et al. (n.d.). Glutamine and succinate stabilize shelf-life color of frozen and thawed meat by stimulation of mitochondrial respiration. Meat science. pp. 137-. [Online].
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Egelandsdal, B. et al. (n.d.). Glutamine and succinate stabilize shelf-life color of frozen and thawed meat by stimulation of mitochondrial respiration. Meat science. pp. 137-. [Online].