Carcass pH, temperature and colur changes during the first 48 hours post slaughter in Aberdeen x Limousin and Limousin x Aberdeen Angus steers and heifers

Carcass pH, temperature and colur changes during the first 48 hours post slaughter in Aberdeen x Limousin and Limousin x Aberdeen Angus steers and heifers

1 página.-- Proceedings of the British Society of Animal Science (Nottingham, Reino Unido, 5 al 8 abril de 2011)

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Bibliographic Details
Main Authors: Hyslop, J. J., Ross, D. W., Navajas, E. A., Prieto, Nuria, Roehe, R., Simm, G.
Format: comunicación de congreso biblioteca
Language:English
Published: British Society of Animal Science 2011-04
Online Access:http://hdl.handle.net/10261/79521
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http://hdl.handle.net/10261/79521

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