Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage

✍ Scribed by Mario Estévez; David Morcuende; Ramón Cava

• Book ID: 117496688
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 235 KB
• Volume: 65
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(02)00343-1