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The influence of transport and cutting on the meat structure, checked by the Py-value
Authors: Altmann, M Geisler, A Schoberlein, L Pliquett, U Pliquett, F
Citation: M. Altmann et al., The influence of transport and cutting on the meat structure, checked by the Py-value, FLEISCHWIRT, 80(2), 2000, pp. 94-98
The Py-value as a characteristic feature of meat quality
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
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