The prevalence of PSE characteristics in pork and cooked ham — Effects of season and lairage time - Concepedia

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The prevalence of PSE characteristics in pork and cooked ham — Effects of season and lairage time

56

Citations

36

References

2010

Year

Vincent Van de Perre, A. Ceustermans, J. Leyten, R. Geers

Animal PhysiologyAnimal NutritionAnimal ScienceHam — EffectsLairage TimeEducationPorcine DiseaseMeat QualityFood QualityPoultry SciencePse CharacteristicsFood SafetyHealth Sciences

References

	Year	Citations

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