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

Pubblicato online: 25 apr 2014

Pagine: 461 - 469

Ricevuto: 21 giu 2013

Accettato: 29 nov 2013

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

Parole chiave

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.