Published 2012

Read in Norwegian

Publication details

Journal : Meat Science , vol. 91 , p. 223–231 , 2012

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

Publication type : Academic article

Contributors : Egelandsdal, Bjørg; Isaksson, Tomas; Khatri, Mamata; Phung, Vinh Thanh; Slinde, Erik; Sørheim, Oddvin

Issue : 3

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

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