A survey of pH1 and ultimate pH values of British progeny-test pigs
- 28 June 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 1 (3), 201-214
- https://doi.org/10.1111/j.1365-2621.1966.tb01807.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The incidence of watery muscle in commercial British pigsInternational Journal of Food Science & Technology, 1966
- The Long-Term Effect of Electrical Stimulation on the Post-Mortem Fall of pH in the Muscles of Landrace PigsJournal of Food Science, 1965
- Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante‐Mortem Environmental TemperatureaJournal of Food Science, 1964
- Post‐Mortem Changes in the Muscles of Landrace PigsaJournal of Food Science, 1963
- QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 1959