CrossRef Text and Data Mining
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Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites
J. H. Choe, M. H. Choi, Y. C. Ryu, G. W. Go, Y. M. Choi, S. H. Lee, K. S. Lim, E. A. Lee, J. H. Kang, K. C. Hong, B. C. Kim
Asian-Australas J Anim Sci. 2015;28(6):862-869.   Published online February 6, 2015
DOI: https://doi.org/10.5713/ajas.14.0768

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EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY
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Postmortem proteome degradation profiles of longissimus muscle in Yorkshire and Duroc pigs and their relationship with pork quality traits
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ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS
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Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism
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