Cite
HARVARD Citation
Grabež, V. et al. (2015). Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness. Journal of animal science. 93 (4), pp. 1967-1979. [Online].
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Grabež, V. et al. (2015). Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness. Journal of animal science. 93 (4), pp. 1967-1979. [Online].