Molecular Mechanism Underlying Meat Quality Formation and Its Nutritional Regulation in Pigs

YIN Jingdong, LI Defa

2014, Vol. 26 (10) : 2979-2985.

PDF(1105 KB)
PDF(1105 KB)
Chinese Journal of Animal Nutrition ›› 2014, Vol. 26 ›› Issue (10) : 2979-2985. DOI: 10.3969/j.issn.1006-267x.2014.10.009
Review

Molecular Mechanism Underlying Meat Quality Formation and Its Nutritional Regulation in Pigs

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2014, 26(10): 2979-2985 https://doi.org/10.3969/j.issn.1006-267x.2014.10.009

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1105 KB)

Accesses

Citation

Detail
Sections
Recommended
京ICP备17050989号-2
Copyright © Chinese Journal of Animal Nutrition, All Rights Reserved.
Tel: 010－62817823　E-mail: cjan@vip.163.com
Powered by Beijing Magtech Co., Ltd.

/

〈 〉