Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Acta Veterinaria
Volume 66 (2016): Issue 2 (June 2016)
Open Access
The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
Nikola1 Čobanović
Nikola1 Čobanović
,
Nedjeljko Karabasil
Nedjeljko Karabasil
,
Silvana Stajković
Silvana Stajković
,
Nevena Ilić
Nevena Ilić
,
Branko Suvajdžić
Branko Suvajdžić
,
Miloš Petrović
Miloš Petrović
and
Vlado Teodorović
Vlado Teodorović
| Jun 28, 2016
Acta Veterinaria
Volume 66 (2016): Issue 2 (June 2016)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Jun 28, 2016
Page range:
172 - 186
Received:
Dec 05, 2015
Accepted:
Apr 06, 2016
DOI:
https://doi.org/10.1515/acve-2016-0015
Keywords
pigs
,
pre-mortem conditions
,
skin lesions
,
PSE meat
,
DFD meat
© by Nikola1 Čobanović
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.