Acta Vet. Brno 2007, 76: 67-71

https://doi.org/10.2754/avb200776S8S067

Change of Colour and pH-value in Pheasant Meat after Exposure to Ionizing Radiation

P. Dvořák1, J. Kunová2, M. Vodňanský3

1 Department of Wildlife Ecology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
2Department of Biochemistry, Chemistry and Biophysics, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
3Central European Institute of Wildlife Ecology, Vienna - Brno - Nitra

Received February 9, 2007
Accepted April 26, 2007

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  • Kokoszyński D., Bernacki Z., Duszyński Ł.: Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin. Czech J. Anim. Sci. 2012, 57, 115. <https://doi.org/10.17221/5564-CJAS>
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