Cite
MLA Citation
Kazeem Dauda Adeyemi et al.. “Myofibrillar Protein, Lipid and Myoglobin Oxidation, Antioxidant Profile, Physicochemical and Sensory Properties of Caprine longissimus thoracis during Postmortem Conditioning.” Journal of food processing and preservation, vol. 41, no. 4, 2017, p. n/a. http://access.bl.uk/ark:/81055/vdc_100048104641.0x000020