Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

D. Juncher, B. Rønn, E. T. Mortensen, P. Henckel, A. Karlsson, L. H. Skibsted, G. Bertelsen

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@article{920c6de0a1ba11ddb6ae000ea68e967b,

title = "Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork",

author = "D. Juncher and B. R{\o}nn and Mortensen, {E. T.} and P. Henckel and A. Karlsson and Skibsted, {L. H.} and G. Bertelsen",

note = "Ukendte organisationer '\'90\', \'90\''",

year = "2001",

language = "English",

volume = "58",

pages = "347--357",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

AU - Juncher, D.

AU - Rønn, B.

AU - Mortensen, E. T.

AU - Henckel, P.

AU - Karlsson, A.

AU - Skibsted, L. H.

AU - Bertelsen, G.

N1 - Ukendte organisationer '\'90\', \'90\''

PY - 2001

Y1 - 2001

M3 - Journal article

SN - 0309-1740

VL - 58

SP - 347

EP - 357

JO - Meat Science

JF - Meat Science

ER -