Rosenvold, Katja <br/><br/>
Retail colour display life of chilled lamb as affected by processing conditions and storage temperature.  [electronic resource] 

 -  Meat science  Jul 2011 
 - 354-60 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2011.01.006  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Electrochemical Techniques<br/>Female<br/>Food Handling--methods<br/>Food Preservation<br/>Hydrogen-Ion Concentration<br/>Male<br/>Meat--analysis<br/>Pigmentation<br/>Quality Control<br/>Reproducibility of Results<br/>Shear Strength<br/>Sheep, Domestic<br/>Temperature<br/>Time Factors<br/>Water--analysis