✦ LIBER ✦
Aitchbone hanging and ageing period are additive factors influencing pork eating quality
✍ Scribed by Channon, H.A.; Taverner, M.R.; D'Souza, D.N.; Warner, R.D.
- Book ID
- 122293196
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 257 KB
- Volume
- 96
- Category
- Article
- ISSN
- 0309-1740
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