Variations in PH Decline Measured from 45 Min to 48 H Postmortem as Related to Meat Quality of (L × Y) × H Fatteners

Published Online: Apr 25, 2014

Page range: 461 - 469

Received: Jun 21, 2013

Accepted: Nov 29, 2013

DOI: https://doi.org/10.2478/aoas-2014-0018

Keywords

pork meat quality, pH changes

© by Andrzej Zybert

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