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

Publié en ligne: 25 avr. 2014

Pages: 461 - 469

Reçu: 21 juin 2013

Accepté: 29 nov. 2013

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

Mots clés

pork meat quality, pH changes

© by Andrzej Zybert

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.