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Published 2014

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Publication details

Journal : Meat Science , vol. 97 , p. 49–53 , 2014

Publisher : Elsevier

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

Publication type : Academic article

Contributors : Rødbotten, Rune; Gundersen, Thomas Erik; Vermeer, Cees; Kirkhus, Bente

Issue : 1

Contacts: