Cite
HARVARD Citation
D'Astous-Pagé, J. et al. (2017). Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression. Meat science. pp. 84-94. [Online].
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D'Astous-Pagé, J. et al. (2017). Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression. Meat science. pp. 84-94. [Online].