TY  - GEN
AU  - Choi,Y I
AU  - Kastner,C L
AU  - Kropf,D H
TI  - Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage
SN  - 1944-9097
PY  - 1987///
PB  - Journal of food protection
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.4315/0362-028X-50.12.1037
ER  -