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Published 1999

Read in Norwegian

Publication details

Journal : Meat Science , vol. 52 , p. 157–164 , 1999

Publisher : Elsevier

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

Publication type : Academic article

Contributors : Sørheim, Oddvin; Nissen, Hilde; Nesbakken, Truls

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no