Zeitschriftenaufsatz
|
1999
Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics.
Autor:in
Klont, R E; Barnier, V M; Smulders, F J; Van Dijk, A; Hoving-Bolink, A H; Eikelenboom, G;
Publikationen als Autor:in / Herausgeber:in der Vetmeduni
Journal
Schlagwörter
ELECTRICAL-STIMULATION; MUSCLE METABOLISM; SENSORY QUALITY; HEMOGLOBIN; TRAITS; TIME; MEAT
Dokumententyp
Originalarbeit
ISSN/eISSN
0309-1740 -
10.1016/s0309-1740(99)00048-0
WoS ID
PubMed ID