Cold induced toughening in excised pork as affected by pH, R value and time at boning.

Møller, A J

Cold induced toughening in excised pork as affected by pH, R value and time at boning. [electronic resource] - Meat science 1993 - 1-12 p. digital

Publication Type: Journal Article

0309-1740

10.1016/0309-1740(93)90014-9 doi