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  • Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness
    Škrlep, Martin ...
    Source: Meat science. - ISSN 0309-1740 (Vol. 88, Iss. 4, 2011, str. 657-667)
    Type of material - article, component part
    Publish date - 2011
    Language - english
    COBISS.SI-ID - 3517032
    DOI

source: Meat science. - ISSN 0309-1740 (Vol. 88, Iss. 4, 2011, str. 657-667)
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