The Influence of Pre-Mortem Conditions on Pale, Soft and Exudative (PSE) and Dark, Firm and Dry (DFD) Pork Meat
By:
Metrics
Language: English
Page range: 172 - 186
Submitted on: Dec 5, 2015
Accepted on: Apr 6, 2016
Published on: Jun 28, 2016
Published by: University of Belgrade, Faculty of Veterinary Medicine
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2016 Nikola1 Čobanović, Nedjeljko Karabasil, Silvana Stajković, Nevena Ilić, Branko Suvajdžić, Miloš Petrović, Vlado Teodorović, published by University of Belgrade, Faculty of Veterinary Medicine
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.