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“Chilled” pork—Part I: Sensory and physico-chemical quality

✍ Scribed by Ngapo, T.M.; Riendeau, L.; Laberge, C.; Leblanc, D.; Fortin, J.

Book ID: 119323631
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 239 KB
Volume: 92
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2012.04.032

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