Choi, Y I <br/><br/>
Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage.  [electronic resource] 

 -  Journal of food protection  Dec 1987 
 - 1037-1043 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X-50.12.1037  doi