Dynamics of postmortal pH value and lactic acid content variation in the muscles of pigs
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F02%3A00000410" target="_blank" >RIV/62157124:16270/02:00000410 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Dynamics of postmortal pH value and lactic acid content variation in the muscles of pigs
Original language description
Postmortal changes in the muscles of pigs were evaluated on the base of changes of pH value and lactic acid content in time 30 minute till 48 hours after slaughter. Two muscles were assessed (M. longissimus lumborum et thoracis and M. semimembranosus).
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Meat, Nutrition, Development Congress Proceedings, Volume II
ISBN
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ISSN
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e-ISSN
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Number of pages
2
Pages from-to
594-595
Publisher name
Universita di Parma
Place of publication
Parma
Event location
Řím
Event date
Aug 25, 2002
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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