Publisher
Japanese Society of Veterinary Science
Cited by
5 articles.
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1. Pink discoloration in cooked white meat;Food Reviews International;1994-08
2. Color — its basis and importance;Quality Attributes and their Measurement in Meat, Poultry and Fish Products;1994
3. Physical conditioning: Effect on the myoglobin concentration in skeletal and cardiac muscle of bar-headed geese;Comparative Biochemistry and Physiology Part A: Physiology;1991-01
4. Sarcoplasmic Proteins;Muscle and Meat Biochemistry;1989
5. Muscle myoglobin and flying habits in birds;Comparative Biochemistry and Physiology Part A: Physiology;1983-01