Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 58 |
Pages (from-to) | 347-357 |
Number of pages | 11 |
ISSN | 0309-1740 |
Publication status | Published - 2001 |
ID: 7779020