Dorte Juncher

Dorte Juncher


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

    Juncher, Dorte, Rønn, B., Mortensen, E. T., Henckel, P., Karlsson, A., Skibsted, Leif Horsfelt & Bertelsen, Grete, 2001, In: Meat Science. 58, p. 347-357 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 137449524