Pork quality variation is not explained by glycolytic enzyme capacity

Journal article

Peer reviewed

Matthew E Doumit, Chuck P Allison, Ronald O Bates, Alden M Booren and Roger C Johnson

Meat Science, Vol.63(1), pp.17-22

2003

Files and links (1)

url

https://doi.org/10.1016/S0309-1740(02)00046-3View

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Title: Pork quality variation is not explained by glycolytic enzyme capacity
Creators: Matthew E Doumit - Michigan State University
Chuck P Allison - Michigan State University
Ronald O Bates - Michigan State University
Alden M Booren - Michigan State University
Roger C Johnson - National Pork Board
Publication Details: Meat Science, Vol.63(1), pp.17-22
Identifiers: 996631835301851
Academic Unit: College of Agricultural and Life Sciences; Animal, Veterinary, and Food Sciences
Language: English
Resource Type: Journal article