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Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fat

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

Book ID: 108796999
Publisher: Institute of Food Technologists
Year: 1964
Tongue: English
Weight: 395 KB
Volume: 29
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1964.tb01696.x

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