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 journalJournal articleResearchpeer-review

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

Original languageEnglish
JournalMeat Science
Issue number2
Pages (from-to)151-159
Number of pages9
Publication statusPublished - 2003

ID: 7859739