Cite
HARVARD Citation
Huang, F. et al. (2016). Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle. Food chemistry. pp. 110-114. [Online].
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Huang, F. et al. (2016). Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle. Food chemistry. pp. 110-114. [Online].