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Journal: Foods, 2021
Volume: 10
Number: 84
84
Article: Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys
Authors: by E. M. Claudia Terlouw, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill and Mohammed Gagaoua
Link: https://www.mdpi.com/2304-8158/10/1/84

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