The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
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Language: English
Page range: 172 - 186
Submitted on: Dec 5, 2015
Accepted on: Apr 6, 2016
Published on: Jun 28, 2016
Published by: University of Belgrade, Faculty of Veterinary Medicine
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2016 Nikola1 Čobanović, Nedjeljko Karabasil, Silvana Stajković, Nevena Ilić, Branko Suvajdžić, Miloš Petrović, Vlado Teodorović, published by University of Belgrade, Faculty of Veterinary Medicine
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