Open AccessMetabolomic and proteomic features of fresh pork loin that vary in ultimate pH and pork quality
Author(s) -
E Zuber
Publication year - 2021
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/etd-20210114-173
Subject(s) - loin , metabolomics , quality (philosophy) , food science , microbiology and biotechnology , biology , bioinformatics , physics , quantum mechanics