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Published 2014

Read in Norwegian

Publication details

Journal : Meat Science , vol. 97 , p. 323–331 , 2014

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Kondjoyan, Alain; Kohler, Achim; Realini, Carolina E.; Portanguen, Stéphane; Kowalski, Ryszard; Clerjon, Sylvie; Gatellier, Philippe; Chevolleau, Sylvie; Bonny, Jean-Marie; Debrauwer, Laurent

Issue : 3

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no