Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle.
Citation
Ngapo, T.M., Berge, P., Culioli, J., Dransfield, E., De Smet, S., et Claeys, E. (2002). « Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle. », Meat Science, 61(1), p. 91-102.
Date de publication
2002-12-31