Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
---|---|
Journal | Meat Science |
Volume | 63 |
Issue number | 2 |
Pages (from-to) | 151-159 |
Number of pages | 9 |
ISSN | 0309-1740 |
Publication status | Published - 2003 |
ID: 7859739