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Showing results (11-20 of 12) with videos related to

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Meat Science|September 20, 2022
Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) porkXu Zequan, Shao Yonggang, Xu Heng, et al.
Meat Science|February 21, 2019
The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like porkXu Zequan, Wang Zirong, Li Jiankun, et al.
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Showing results (11-20 of 12) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 12 results.
Meat Science|September 20, 2022
Transcriptome-based analysis of early post-mortem formation of pale, soft, and exudative (PSE) porkXu Zequan, Shao Yonggang, Xu Heng, et al.
Meat Science|February 21, 2019
The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like porkXu Zequan, Wang Zirong, Li Jiankun, et al.
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