EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY

✍ Scribed by B.C. BOWKER; M.N. LIU; J.S. EASTRIDGE; J.A. CALLAHAN; E.W. PAROCZAY; M.B. SOLOMON

• Book ID: 111344035
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 136 KB
• Volume: 21
• Category: Article
• ISSN: 1046-0756
• DOI: 10.1111/j.1745-4573.2009.00189.x