Influence of MAP storage by 15 days on loin pH and colour from two contrasting pork types

Influence of MAP storage by 15 days on loin pH and colour from two contrasting pork types
J. Álvarez-Rodríguez, E. Henriquez-Rodriguez, S. Gol, L. Bosch, J. Reixach, J. Estany, R.N. Pena and M. Tor