Acta Vet. Brno 2018, 87: 173-180

https://doi.org/10.2754/avb201887020173

Characteristics of selected pork muscles 45 min and 24 h post mortem

Josef Kameník, Alena Saláková, Ladislav Kašpar

University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic

Received July 17, 2017
Accepted May 15, 2018

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