Effect of delay time before chilling on toughness in pork with high or low initial pH.
Møller, A J
Effect of delay time before chilling on toughness in pork with high or low initial pH. [electronic resource] - Meat science 1987 - 27-37 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(87)90097-0 doi
Effect of delay time before chilling on toughness in pork with high or low initial pH. [electronic resource] - Meat science 1987 - 27-37 p. digital
Publication Type: Journal Article
0309-1740
10.1016/0309-1740(87)90097-0 doi