Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 72 |
| Issue number | 4 |
| Pages (from-to) | 613-623 |
| Number of pages | 11 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2006 |
- Former LIFE faculty - early postmortem, pH decline, muscle temperature, colour, pork, RN
Research areas
ID: 8066633