Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds (Q42725084)
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scientific article published on 9 November 2005
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds |
scientific article published on 9 November 2005 |
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Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds (English)
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Anders H Karlsson
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Gunilla Lindahl
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Poul Henckel
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Henrik J Andersen
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9 November 2005
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72
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4
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613-623
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