Some data about the correlation between pH, temperature, and rigor values 40 minutes post-mortem and the meat quality of pigs
J.G. van Logtestijn and W. Sybesma
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Some data about the correlation between pH, temperature, and rigor values 40 minutes post-mortem and the meat quality of pigs
J.G. van Logtestijn and W. Sybesma