Yu, Q. P., Feng, D. Y., Xiao, J., Wu, F., He, X. J., Xia, M. H., . . . Zuo, J. J. (2017). Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages. Asian-Australasian journal of animal sciences, 30(12), 1739. https://doi.org/10.5713/ajas.17.0005
Chicago ZitierstilYu, Qin Ping, et al. "Studies on Meat Color, Myoglobin Content, Enzyme Activities, and Genes Associated with Oxidative Potential of Pigs Slaughtered at Different Growth Stages." Asian-Australasian Journal of Animal Sciences 30, no. 12 (2017): 1739. https://dx.doi.org/10.5713/ajas.17.0005.
MLA ZitierstilYu, Qin Ping, et al. "Studies on Meat Color, Myoglobin Content, Enzyme Activities, and Genes Associated with Oxidative Potential of Pigs Slaughtered at Different Growth Stages." Asian-Australasian Journal of Animal Sciences, vol. 30, no. 12, 2017, p. 1739.