Cite
HARVARD Citation
Ji, J. et al. (2018). A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig population. Meat science. pp. 160-167. [Online].
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Ji, J. et al. (2018). A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig population. Meat science. pp. 160-167. [Online].