The Use of Protein Markers for the Estimation of the Postmortem Interval
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Publisher
Humana Press
Link
http://link.springer.com/content/pdf/10.1007/978-1-61779-249-6_14
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3. Bee G, Anderson AL, Lonergan SM et al (2007) Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork. Meat Sci 76(2):359–365
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