Myoglobin content and a-hydroxyacyl-CoA-dehydrogenase activity of muscles as a tool to differentiate between fresh and thawed beef, skeletal muscles and offals of slaughter beef and veal
F. Schwägele and K.O. Honikel
Myoglobin content and a-hydroxyacyl-CoA-dehydrogenase activity of muscles as a tool to differentiate between fresh and thawed beef, skeletal muscles and offals of slaughter beef and veal
F. Schwägele and K.O. Honikel