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pH measured 24 hours post mortem should not be regarded as ultimate pH in pork meat quality evaluation
Tarczyński, K., Sieczkowska, H., Zybert, A., Krzęcio-Nieczyporuk, E., Antosik, K.Volume:
48
Language:
english
Journal:
South African Journal of Animal Science
DOI:
10.4314/sajas.v48i6.2
Date:
February, 2019
File:
PDF, 199 KB
english, 2019