Quality of pork for the processing into cooked ham : Predictive value of the measurement of meat pH 24 hours post-mortem | Animal Research

EDPS Account

Volume 37 / No 3 (1988)

Ann. Zootech., 37 3 (1988) 196

Abstract

Free Access

Issue		Ann. Zootech. Volume 37, Number 3, 1988


Page(s)		196 - 196
DOI		https://doi.org/10.1051/animres:19880328

Ann. Zootech. 37 (1988) 196-196
DOI: 10.1051/animres:19880328

Quality of pork for the processing into cooked ham : Predictive value of the measurement of meat pH 24 hours post-mortem

Nicole CARIOU, P. JOANNIC and M. DUBOIS

Without abstract

First page of the article