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Brewer MS, Jensen J, Sosnicki AA, et al. The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. Meat Sci. 2002;61(3):249-56doi: 10.1016/s0309-1740(01)00190-5.
Brewer, M. S., Jensen, J., Sosnicki, A. A., Fields, B., Wilson, E., & McKeith, F. K. (2002). The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. Meat science, 61(3), 249-56. https://doi.org/10.1016/s0309-1740(01)00190-5
Brewer, M S, et al. "The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops." Meat science vol. 61,3 (2002): 249-56. doi: https://doi.org/10.1016/s0309-1740(01)00190-5
Brewer MS, Jensen J, Sosnicki AA, Fields B, Wilson E, McKeith FK. The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. Meat Sci. 2002 Jul;61(3):249-56. doi: 10.1016/s0309-1740(01)00190-5. PMID: 22060847.
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