✦ LIBER ✦

Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissue

✍ Scribed by R. G. KAUFFMAN; Z. L. CARPENTER; R. W. BRAY; W. G. HOEKSTRA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Biochemical Properties of Pork and Their

✍ R. G. KAUFFMAN; Z. L. CARPENTER; R. W. BRAY; W. G. HOEKSTRA 📂 Article 📅 1964 🏛 Institute of Food Technologists 🌐 English ⚖ 395 KB

Biochemical Properties of Pork and Their

✍ R. G. KAUFFMAN; Z. L. CARPENTER; R. W. BRAY; W. G. HOEKSTRA 📂 Article 📅 1964 🏛 Institute of Food Technologists 🌐 English ⚖ 413 KB