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Muscle pH60, colour (L, a, b) and water-holding capacity and the influence of post-mortem meat temperature

✍ Scribed by L.C. Roseiro; C. Santos; R.S. Melo

Book ID: 118407363
Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 384 KB
Volume: 38
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(94)90124-4

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