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

Publicado en línea: 25 abr 2014

Páginas: 461 - 469

Recibido: 21 jun 2013

Aceptado: 29 nov 2013

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

Palabras clave

pork meat quality, pH changes

© by Andrzej Zybert

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