The effect of pH decline rate on the meat and eating quality of beef carcasses

David Hopkins(King's College London), Robyn D. Warner(The University of Melbourne), Eric N. Ponnampalam(The University of Melbourne), R.J. van de Ven(New South Wales Department of Primary Industries)

Animal Production Science

February 19, 2014

10.1071/an12314

Cited by 88

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