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

Data publikacji: 25 kwi 2014

Zakres stron: 461 - 469

Otrzymano: 21 cze 2013

Przyjęty: 29 lis 2013

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

Słowa kluczowe

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.