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

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalMeat Science
Volume58
Pages (from-to)347-357
Number of pages11
ISSN0309-1740
Publication statusPublished - 2001

ID: 7779020