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Stress up to at least 3 h before slaughter affects the me...
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Jens Askov Jensen
Stress up to at least 3 h before slaughter affects the meat texture
Research output: Contribution to conference › Conference abstract for conference › Research
- Jette F Young
- Jens Askov Jensen
- Niels Oksbjerg, Denmark
- Department of Food Science
- Dairy, Meat and Egg Quality and Technology
| Original language | English |
|---|---|
| Publication year | 2008 |
| Publication status | Published - 2008 |
| Event | 54th International Congress of Meat Science and Technology - Cape Town, South Africa Duration: 10 Aug 2008 → 15 Aug 2008 |
Conference
| Conference | 54th International Congress of Meat Science and Technology |
|---|---|
| Country | South Africa |
| City | Cape Town |
| Period | 10/08/2008 → 15/08/2008 |
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ID: 1418738