Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles

✍ Scribed by E.M. Desmond; T.A. Kenny

• Book ID: 116736435
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 254 KB
• Volume: 69
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.10.001