Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics
- 6 July 1999
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 53 (3), 195-202
- https://doi.org/10.1016/s0309-1740(99)00048-0
Abstract
No abstract availableKeywords
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