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Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods

M D Chao1, E A Donaldson1, W Wu1

  • 1Kansas State University, Department of Animal Sciences and Industry, Manhattan, Kansas 66506, USA.

Meat Science
|January 28, 2020
PubMed

Keywords:
AgingHydrolysisLipidomicsPhospholipidPork

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