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Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds. / Lindahl, Gunilla; Henckel, Poul; Karlsson, Anders Hans; Andersen, Henrik J.
I:
Meat Science, Bind 72, Nr. 4, 2006, s. 613-623.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Lindahl, G, Henckel, P, Karlsson, AH & Andersen, HJ 2006, '
Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds',
Meat Science, bind 72, nr. 4, s. 613-623.
https://doi.org/10.1016/j.meatsci.2005.09.014APA
Lindahl, G., Henckel, P., Karlsson, A. H., & Andersen, H. J. (2006).
Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds.
Meat Science,
72(4), 613-623.
https://doi.org/10.1016/j.meatsci.2005.09.014Vancouver
Lindahl G, Henckel P, Karlsson AH, Andersen HJ.
Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds.
Meat Science. 2006;72(4):613-623.
https://doi.org/10.1016/j.meatsci.2005.09.014Author
Lindahl, Gunilla ; Henckel, Poul ; Karlsson, Anders Hans ; Andersen, Henrik J. / Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds. I: Meat Science. 2006 ; Bind 72, Nr. 4. s. 613-623.
Bibtex
@article{44440a20a1c211ddb6ae000ea68e967b,
title = "Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds",
keywords = "Former LIFE faculty, early postmortem, pH decline, muscle temperature, colour, pork, RN",
author = "Gunilla Lindahl and Poul Henckel and Karlsson, {Anders Hans} and Andersen, {Henrik J.}",
year = "2006",
doi = "10.1016/j.meatsci.2005.09.014",
language = "English",
volume = "72",
pages = "613--623",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds
AU - Lindahl, Gunilla
AU - Henckel, Poul
AU - Karlsson, Anders Hans
AU - Andersen, Henrik J.
PY - 2006
Y1 - 2006
KW - Former LIFE faculty
KW - early postmortem, pH decline, muscle temperature, colour, pork, RN
U2 - 10.1016/j.meatsci.2005.09.014
DO - 10.1016/j.meatsci.2005.09.014
M3 - Journal article
C2 - 22061871
VL - 72
SP - 613
EP - 623
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
