Open AccessComparison of Pork Quality by Different Postmortem pH24 Values
Author(s) -
B.Y. Park,
S.H. Cho,
Young-Mo Yoo,
Ji Hoon Kim,
H.S. Chae,
Jun-Cheul Ahn,
Y.K. Kim,
JunWung Lee,
Suk-Min Yun
Publication year - 2002
Publication title -
journal of animal science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.457
H-Index - 6
eISSN - 2055-0391
pISSN - 1598-9429
DOI - 10.5187/jast.2002.44.2.233
Subject(s) - chewiness , food science , water holding capacity , tenderness , chemistry , biology
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