Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

Research output: Contribution to journalJournal articleResearchpeer-review

D. Juncher, B. Rønn, E. T. Mortensen, P. Henckel, A. Karlsson, L. H. Skibsted, G. Bertelsen

Original languageEnglish
JournalMeat Science
Pages (from-to)347-357
Number of pages11
Publication statusPublished - 2001

ID: 7779020