Cite
MLA Citation
Rui Liu et al.. “Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality.” Meat science, vol. 144, 2018, pp. 135–148. http://access.bl.uk/ark:/81055/vdc_100066511007.0x00003b
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Rui Liu et al.. “Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality.” Meat science, vol. 144, 2018, pp. 135–148. http://access.bl.uk/ark:/81055/vdc_100066511007.0x00003b