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Authors: Altmann, M Geisler, A Schoberlein, L Pliquett, U Pliquett, F

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Authors: Pliquett, U Gersing, E Pliquett, F

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Authors: Schoberlein, L Scharner, E Pliquett, F Honikel, KO Altmann, M

Citation: L. Schoberlein et al., The Py-value as a characteristic feature of meat quality, FLEISCHWIRT, 79(1), 1999, pp. 116-120

Authors: Fomekong, RD Pliquett, U Pliquett, F

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