Honkavaara, Markku. “Influence of Carcass Temperature, Glycogenolysis and Glycolysis 45 Min Postmortem on the Development of PSE Pork”. Agricultural and Food Science 61, no. 5 (September 1, 1989): 433–440. Accessed November 23, 2024. https://journal.fi/afs/article/view/72374.