Cite
HARVARD Citation
Alvarenga, T. et al. (2019). Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display. Meat science. pp. 19-25. [Online].
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Alvarenga, T. et al. (2019). Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display. Meat science. pp. 19-25. [Online].