A repeat national survey (ten years on) of muscle pH values in commercial bacon carcasses-Reference-Cited by-同舟云学术

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A repeat national survey (ten years on) of muscle pH values in commercial bacon carcasses

Published:1983-01 Issue:2 Volume:9 Page:101-111
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Chadwick J.P.,Kempster A.J.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Proc. 17th Europ. Meeting Meat Res. Workers;Barton,1971

2. The relation between certain meat quality and performance characteristics in Combined Test Pigs in Great Britain;Cook,1972

3. A national survey of muscle pH values in commercial pig carcasses

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bibliography;Lawrie's Meat Science;2006

2. Growth performance and carcass characteristics of two genotypes of growing-finishing pig in three different housing systems;Animal Science;2002-06

3. A repeat national survey of muscle pH values in commercial pig carcasses;Meat Science;1998-08

4. Modelling post-mortem tenderisation—V: Inactivation of calpains;Meat Science;1994-01

5. The influence of pre-slaughter transport and lairage on meat quality in pigs of two genotypes;Animal Science;1990-02

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