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Suitability of biochemical and physiological blood parameters of pig for early detection of predisposition to meat quality deficiences. VIII. Relationship between biochemical indices and meat quality characters in pig.

Gerhard von Lengerken, Volker Albrecht

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

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Suitability of biochemical and physiological blood parameters of pig for early detection of predisposition to meat quality deficiences. VIII. Relationship between biochemical indices and meat quality characters in pig. — Research Paper | ScholarLens