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Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

Authors :
Juncher, D.
Ronn, B.
Mortensen, E.
Henckel, P.
Karlsson, A.
Skibsted, L.
Bertelsen, G.
Source :
Meat Science; 2001, Vol. 58 Issue: 4 p347-357, 11p
Publication Year :
2001

Details

Language :
English
ISSN :
03091740
Volume :
58
Issue :
4
Database :
Supplemental Index
Journal :
Meat Science
Publication Type :
Periodical
Accession number :
ejs3157954
Full Text :
https://doi.org/10.1016/S0309-1740(00)00156-X