Pork quality with special emphasis on colour and its changes during storage

Autor: Patrycja Reszka, Sandra Banaszak, Hanna Jankowiak, Maria Bocian

Publikováno v: Journal of Central European Agriculture
Volume 19
Issue 1
Journal of Central European Agriculture, Vol 19, Iss 1, Pp 102-113 (2018)

The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, and 72 hours from the slaughter and its changes during storage. The meat was obtained from 52 crossbreed porkers F1 (Polish Large White x Polish Landrac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a6c5614de5c9051f783eb9d2a9ff2e4
https://hrcak.srce.hr/file/289030