Encyclopedia of Meat Sciences2004, Pages 238-242CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | pH MeasurementAuthor links open overlay panelK.O. HonikelShow moreShareCitehttps://doi.org/10.1016/B0-12-464970-X/00117-3Get rights and contentFirst page previewClick to open first page previewView PDFRecommended articlesReferences (0)Cited by (0)View full textCopyright © 2004 Elsevier Ltd. All rights reserved.