Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigs

Chang, K., da Costa, N., Blackley, R., Southwood, O., Evans, G., Plastow, G., Wood, J. and Richardson, R. (2003) Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigs. Meat Science, 64, pp. 93-103.

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Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Chang, Dr Kin Chow
Authors: Chang, K., da Costa, N., Blackley, R., Southwood, O., Evans, G., Plastow, G., Wood, J., and Richardson, R.
College/School:College of Medical Veterinary and Life Sciences
Journal Name:Meat Science

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