New insights into the biology of meat quality from genomic and proteomic perspectives, with particular emphasis on beef

Improving the Sensory and Nutritional Quality of Fresh Meat

Volumn , Issue , 2009, Pages 199-224

  Mullen, A M ^a   Pannier, L ^a   Hamill, R ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77954387285     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695439.2.199     Document Type: Chapter

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