Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork
U. Pastsart, S. Lescouhier and S. De Smet
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork
U. Pastsart, S. Lescouhier and S. De Smet