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Annals of Animal Science
Volume 14 (2014): Issue 2 (April 2014)
Open Access
Variations in PH Decline Measured from 45 Min to 48 H Postmortem as Related to Meat Quality of (L × Y) × H Fatteners
Andrzej Zybert
Andrzej Zybert
,
Elżbieta Protasiuk
Elżbieta Protasiuk
,
Katarzyna Antosik
Katarzyna Antosik
,
Halina Sieczkowska
Halina Sieczkowska
,
Elżbieta Krzęcio-Nieczyporuk
Elżbieta Krzęcio-Nieczyporuk
,
Grzegorz Adamczyk
Grzegorz Adamczyk
and
Maria Koćwin-Podsiadła
Maria Koćwin-Podsiadła
| Apr 25, 2014
Annals of Animal Science
Volume 14 (2014): Issue 2 (April 2014)
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Published Online:
Apr 25, 2014
Page range:
461 - 469
Received:
Jun 21, 2013
Accepted:
Nov 29, 2013
DOI:
https://doi.org/10.2478/aoas-2014-0018
Keywords
pork meat quality
,
pH changes
© by Andrzej Zybert
This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.