Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed
- 31 December 1985
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 13 (1), 49-63
- https://doi.org/10.1016/s0309-1740(85)80004-8
Abstract
No abstract availableKeywords
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