Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality
Rui Liu, Robyn Dorothy Warner, Guanghong Zhou, Wangang Zhang (See Meat Science 144 (2018) 135-146)
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality
Rui Liu, Robyn Dorothy Warner, Guanghong Zhou, Wangang Zhang (See Meat Science 144 (2018) 135-146)