Achieving target pH and temperature declines to improve meat quality

dc.contributor.author	David Pethick
dc.date.accessioned	2019-05-09T04:51:58Z
dc.date.available	2019-05-09T04:51:58Z
dc.date.issued	2019-05-09
dc.identifier.uri	http://livestocklibrary.com.au/handle/1234/35399
dc.language.iso	en	en
dc.relation.ispartofseries	SheepCRC_25_26;
dc.subject	sheep; sheepmeat quality; carcase temperature	en
dc.title	Achieving target pH and temperature declines to improve meat quality	en
dc.type	Other	en