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2008•Meat ScienceRequires access

Comparing the histochemical characteristics and meat quality traits of different pig breeds

Youn‐Chul Ryu, Young Min Choi, Seung-Hoon Lee, H.G. Shin, Jeehwan Choe, J.M. Kim, Kyung-Soon Hong, B.C. Kim

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Key concepts: Biology, Quality (philosophy), Food science, Epistemology, Philosophy

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