Published 14.09.2022

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Publication details

Journal : Meat Science , vol. 194 , p. 1–9–9 , Wednesday 14. September 2022

Publisher : Elsevier

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

Publication type : Academic article

Contributors : Suliga, Paweł Piotr; Abie, Sisay Mebre; Egelandsdal, Bjørg; Alvseike, Ole Arne; Johny, Amritha; Kathiresan, Purushothaman; Münch, Daniel

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts: