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Jens Askov Jensen

Skånsom nedkøling af slagtekroppen de første 6 timer efter slagtning kan være en fordel for mørheden af kødet

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleCommunication

  • Department of Food Science
  • Dairy, Meat and Egg Quality and Technology
Original languageDanish
JournalTidsskrift for dansk fåreavl
Issue2
Pages (from-to)14-17
Number of pages4
Publication statusPublished - 1 Feb 2007

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