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HARVARD Citation
Wakamatsu, J. et al. (2019). Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content. Lebensmittel-Wissenschaft + Technologie =. pp. 599-606. [Online].
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Wakamatsu, J. et al. (2019). Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content. Lebensmittel-Wissenschaft + Technologie =. pp. 599-606. [Online].